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Mission Inn Tortilla Soup
Recipe Submitted by: Joe D.Cochran, Jr., Executive Chef
Revised: June 11, 2000

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.

Source-
Mission Inn, Riverside, CA via LA Times 10/26/95

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