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LOCATION: Recipes >> Mexican >> Tortilla Soup 20

Print this Recipe    Tortilla Soup 20

MISSION INN TORTILLA SOUP
Yield: 6 Servings

1 1/2 tsp butter
1 1/2 tsp olive oil
1 large yellow onion, diced
28 oz tomatoes, diced, canned
1 whole jalapeno pepper (or Serrano), diced
6 oz vegetable-juice cocktail (V-8)
2 Tbsp chicken stock
2 cups hot water
3/4 tsp ground cumin
3/4 tsp paprika
1 pinch chili powder
1/2 tsp white pepper
1 clove garlic (or more), minced
1 1/2 Tbsp tomato paste
1/2 cup fresh cilantro, chopped
1 Tbsp cornstarch
1 Tbsp water
6 corn tortillas, 6-inch Size
vegetable oil, for frying
1 cup avocado, diced
2 cups grilled chicken breast, Diced
1/4 cup fresh cilantro, chopped
1 cup cheddar cheese, grated

Heat butter and olive oil in heavy saucepan until butter melts.
Add onion and cook until translucent. Add tomatoes and continue to
cook until soft. Add jalapeno and mixed vegetable juice. Bring to
boil and add stock and hot water. Bring to simmer. Add cumin,
paprika, chili powder, white pepper and garlic, and cook, stirring
occasionally. Add tomato paste and 1/4 cup cilantro and cook,
stirring occasionally. Mix cornstarch with 1 tablespoon water, then
stir into tomato mixture and simmer until liquid is shiny, about
10 minutes. Meanwhile, cut tortillas into 1 1/2-inch strips or
cubes and deep-fry in hot oil. Remove and drain. To serve, distribute
1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro
and half tortilla strips among 6 bowls. Pour hot soup over garnish
and top with remaining avocado, chicken breast, chopped cilantro
and tortilla strips. Pass grated cheese on the side. Makes 6
servings.

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