Mission Inn Tortilla Soup
Ingredients
- 1 1/2 tsp butter
- 1 1/2 tsp olive oil
- 1 large yellow onion, diced
- 28 ounces tomatoes, diced, canned
- 1 whole jalapeno pepper (or Serrano), diced
- 6 ounces 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
Instructions
Yield: 6 Servings. 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.
