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Mission Inn Tortilla Soup
| Recipe Submitted by: |
Joe D.Cochran, Jr., Executive Chef |
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| Categories: |
Soup |
| Yield: |
50 portions |
| Ingredients |
Method |
1 lb. Butter
1 cup Olive oil
10 lg Yellow onion -- diced
2 #10 can Tomatoes -- diced,
10 Whole jalapeno pepper (or Serrano)
--
diced
2 qt. V-8 Vegetable-juice cocktail
1 cup Chicken stock
1 gal. Hot water
2 Tbl. Ground cumin
2 Tbl. Paprika
2 Tbl.Chili powder
2 Tbl. White pepper
10 Clove garlic-minced
1 cup Tomato paste
5 c Fresh cilantro -- chopped
1/2 cup Cornstarch
1 cup Water
5 dz. Corn tortillas -- 6-inch
Vegetable oil -- for frying
10 each Avocado -- diced
10 lb. Grilled chicken breast --Diced
2 c Fresh cilantro -- chopped
5 lb. 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 half of the cilantro
and cook, stirring occasionally.
Mix cornstarch with 1 cup 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, place avocado, diced chicken breast,
chopped cilantro and tortilla strips in
bowl. Pour hot soup over garnish and top
with additional avocado, chicken breast,
chopped cilantro and tortilla strips. Pass
grated Cheddar tableside.
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| Source- |
| Mission Inn, Riverside, CA via LA Times 10/26/95 |
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