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| 1 Esslöffel | Vegetable oil; (or two) |
| 8 | Corn tortillas; chop coarse |
| 1 Teelöffel | cayenne pepper |
| 3 | bay leaves |
| 1 1/2 Esslöffel | Chicken base; (see note) |
| 1/4 Tasse | Cilantro; fresh; chopped |
| 1 | salt |
| 2 | Chicken breasts; cook & dice |
| 1 | Corn tortilla strips; fried |
| 1 1/2 Teelöffel | Garlic; fresh; chopped |
| 2 Tasse | Onion puree |
| 2 Esslöffel | Cumin powdered |
| 3/4 Tasse | tomato paste |
| 1/2 Tasse | water |
| 2 Esslöffel | Epazote; chopped |
| | pepper |
| 1 | avocado chopped |
| 1 | Monterey Jack shredded |
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Garnish Notes: Chicken breasts should be cooked and diced. Corn Tortilla strips should be deep fried.
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 e 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.
Antonio.....
Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 Dec 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.
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