*  Exported from  MasterCook  *
 
                         Mission Inn Tortilla Soup
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Southwester
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   ts           Butter
    1 1/2   ts           Olive oil
    1       lg           Yellow onion -- diced
   28       oz           Tomatoes -- diced, canned
    1                    Whole jalapeno pepper (or
                         Serrano) -- diced
    6       oz           Vegetable-juice cocktail
                         (V-8)
    2       tb           Chicken stock
    2       c            Hot water
      3/4   ts           Ground cumin
      3/4   ts           Paprika
    1       pn           Chili powder
      1/2   ts           White pepper
    1                    Clove garlic (or more) --
                         Minced
    1 1/2   tb           Tomato paste
      1/2   c            Fresh cilantro -- chopped
    1       tb           Cornstarch
    1       tb           Water
    6                    Corn tortillas -- 6-inch
                         Size
                         Vegetable oil -- for frying
    1       c            Avocado -- diced
    2       c            Grilled chicken breast --
                         Diced
      1/4   c            Fresh cilantro -- chopped
    1       c            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 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 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.
   
   Recipe By     : Mission Inn, Riverside, CA via LA
   Times 10/26/95
   
   From: Caitlin Davis Carlson, Seaview,wa
  
 
 
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