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Ingredients:
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
1 serrano) -- diced
6 oz vegetable-juice cocktail
1 (v-8)
2 tbsp chicken stock
2 cup 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) --
1 minced
1 1/2 tbsp tomato paste
1/2 cup fresh cilantro -- chopped
1 tbsp cornstarch
1 tbsp water
6 corn tortillas -- 6-inch
1 size
1 vegetable oil -- for frying
1 cup avocado -- diced
2 cup grilled chicken breast --
1 diced
1/4 cup fresh cilantro -- chopped
1 cup cheddar cheese -- grated
Instructions:
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 Cheddar on the side.
Makes 6 servings.
Chef's Notes: This recipe was shared by Joe D. Cochran, Jr., the
executive chef at the Mission Inn in Riverside, California.
Recipe By : Mission Inn, Riverside, CA via LA Times 10/26/95
From: Caitlin Davis Carlson, Seaview,wa
Servings: 6
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. Joe E. Lewis
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Mission Inn Tortilla Soup Recipe brought to you by Mexican Recipes To-Go
