Zinfandeli's Chicken Tortilla Soup - S.a. Express - Arlene Light

• Ready In: 20 mins
• Serves: 8
• Yields: 8 6-ounce servings

Ingredients

• 1  tablespoon  vegetable oil
• 1 1⁄2 teaspoons garlic, fresh, chopped
• 8  corn tortillas, chop coarse
• 2  cups onion puree
• 1  teaspoon cayenne pepper
• 2  tablespoons cumin powder
• 3  bay leaves
• 3⁄4 cup tomato paste
• 1 1⁄2 tablespoons  chicken base (See note)
• 1⁄2 cup water
• 1⁄4 cup cilantro, fresh, chopped
• 2  tablespoons epazote, chopped
•  salt
•  white pepper
• 2  chicken breasts, cook & dice
• 1  avocado, Chopped
•  corn tortilla strips, fried
•  monterey jack cheese, Shredded

Directions

1. Garnish Notes: Chicken breasts should be cooked and diced.
2. In large Dutch oven, heat vegetable oil.
3. Add garlic and 8 chopped corn tortillas.
4. Saute until tender.
5. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water.
6. Simmer 20 minutes.
7. Add chopped cilantro and epazote.
8. Remove Bay leaves.
9. Blend mixture briefly in food processor.
10. Strain through colander.
11. Adjust seasoning if necessary.
12. Add salt and pepper to taste.
13. To serve, spoon a portion of soup in individual serving bowls.
14. Garnish with diced chicken, avocado, fried tortilla strips and cheese.
15. Serve immediately.