Dish: the mission inn tortilla soup
The Mission Inn Tortilla Soup
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
1 big yellow onion, diced
1 (28 ounce) can diced tomatoes
1 whole jalapeno or serrano pepper, diced
6 ounces V-8 juice
2 tablespoons chicken stock
2 cups warm water
3/4 teaspoon ground cumin
3/4 teaspoon paprika
1 pinch chili powder
1/2 teaspoon white pepper
1 clove garlic minced
1 1/2 tablespoons tomato paste
1/2 cup fresh cilantro, sliced
1 tablespoon cornstarch
1 tablespoon water
6 (6-inch) corn tortillas
Grease, for frying
1 cup diced avocado
2 cups diced grilled chicken breast
1/4 cup fresh cilantro, sliced
1 cup Cheddar cheese, grated
Heat butter and olive oil in heavy pan up until butter melts. Add onion and cook till translucent. Add tomatoes and continue to cook until soft. Include jalapeno and V8 juice. Give boil and include stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper, and garlic. Cook, stirring periodically. Include tomato paste and 1/4 cup cilantro. Cook, stirring occasionally.
Mix cornstarch with 1 tablespoon water. Stir into tomato mixture. Simmer till liquid is glossy, about 10 minutes.
Cut tortillas into 1 1/2-inch strips 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 the tortilla strips among 6 bowls. Ladle hot soup over this garnish and top with the staying avocado, chicken breast, sliced cilantro, and tortilla strips. Pass grated Cheddar on the side.
Servings: 6
Include tomatoes and continue to cook until soft. Include tomato paste and 1/4 cup cilantro. Mix cornstarch with 1 tablespoon water. To serve: Distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half the tortilla strips among 6 bowls. Ladle hot soup over this garnish and top with the remaining avocado, chicken breast, sliced cilantro, and tortilla strips.
