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Zinfandeli's Tortilla Soup

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

Preparation:
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.

Serves: 8

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This recipe was added on 16-Jul-2001 and has been viewed 1349 times.




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