Recipe - Mission Inn Tortilla Soup

1 One half teaspoon Butter
1 One half teaspoon Olive oil
1 lg Yellow onion; minced
28 ounce Tomatoes; minced , canned
1 Whole jalapeno pepper (or
serrano); minced
6 ounce Vegetablejuice cocktail
(V8)
2 tablespoon Chicken stock
2 cup Hot water
Three fourths teaspoon Ground cumin
Three fourths teaspoon Paprika
1 pn Chili powder
One half teaspoon White pepper
1 Clove garlic (or more);
minced
1 One half tablespoon Tomato paste
One half cup Fresh cilantro; chopped
1 tablespoon Cornstarch
1 tablespoon Water
6 Corn tortillas; 6inch size
Vegetable oil; for frying
1 cup Avocado; minced
2 cup Grilled chicken breast;
minced
One fourth cup Fresh cilantro; chopped
1 cup Cheddar cheese; grated

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 One fourth 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 1/2inch strips or cubes and deepfry in
hot oil. Remove and drain.

To serve, distribute One half 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.
Posted to EATL Digest 18 Sep 96

Date: Thu, 19 Sep 1996 18:16:53 465800

From: Terry Pogue tpogue@IDS2.IDSONLINE.COM