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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 |
| 1 | White 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 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.
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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