| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
California |
California, Chicken and |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to EAT-L Digest 18 Sep 96
Date: Thu, 19 Sep 1996 18:16:53 -465800
From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
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