Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Vegetable Oil (or two)
1 1/2 t Garlic, fresh, chopped
8 Corn Tortillas, chop coarse
2 c Onion puree
1 t Cayenne pepper
2 T Cumin powder
3 Bay Leaves
3/4 c Tomato Paste
1 1/2 T Chicken Base (See note)
1/2 c Water
1/4 c Cilantro, fresh, chopped
2 T Epazote, chopped
1 Salt to taste
1 White pepper to taste
2 Chicken breasts, cook dice
1 Chopped Avocado
1 Corn Tortilla strips, fried
1 Shredded Monterey Jack

Garnish Notes: Chicken breasts should be cooked and
diced. In large Dutch oven, heat vegetable oil. Add
garlic and 8 chopped corn tortillas. Saute until
tender. Add onion puree, tomato puree, cayenne pepper,
cumin, bay leaves, tomato paste, chicken base and
water. Simmer 20 minutes. Add chopped cilantro and
epazote. Remove Bay leaves. Blend mixture briefly in
food processor. Strain through colander.
Adjust seasoning if necessary. Add salt and pepper to
taste. To serve, spoon a portion of soup in individual
serving bowls.. Garnish with diced chicken, avocado,
fried tortilla strips and cheese. Serve immediately.
Makes 8-10 6-ounce servings.
NOTE: TONE's chicken soup base was found at Sam's
Wholesale Club in San Antonio.....
Recipe from Arlene Lightsey's column, "Chefs'
Secrets", 5 DEC 90 Zinfandeli's is located at 741 W.
Ashby Place, San Antonio, Texas.

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