Zinfandeli's Tortilla Soup Recipe

Step 1

Garnish Notes: Chicken breasts should be cooked and diced. 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. Makes 8-10 6-ounce servings.

NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio. . . . .

Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.

Things You'll Need

  • 1tb Vegetable Oil (or two)
  • 1 1/2ts Garlic, fresh, chopped
  • 8ea Corn Tortillas, chop coarse
  • 2c Onion puree
  • 1ts Cayenne pepper
  • 2tb Cumin powder
  • 3ea Bay Leaves
  • 3/4c Tomato Paste
  • 1 1/2tb Chicken Base (See note)
  • 1/2c Water
  • 1/4c Cilantro, fresh, chopped
  • 2tb Epazote, chopped
  • 1ea Salt to taste
  • 1ea White pepper to taste
  • 2ea Chicken breasts, cook & dice
  • 1ea Chopped Avocado
  • 1ea Corn Tortilla strips, fried
  • 1ea Shredded Monterey Jack

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