Mission Inn Tortilla Soup

Ingredients

7 gr butter
7 ml olive oil
1 onion
525 gr tomatoes
1 jalapeno pepper
170 ml vegetable juice cocktail
30 ml chicken stock
475 ml water
2 gr cumin
2 gr paprika
1 gr chili powder
1 gr pepper
1 clove garlic
26 gr tomato paste
100 gr cilantro
8 gr cornstarch
16 ml water
6 corn tortillas
6 size vegetable oil for frying
1 avocado
280 gr grilled chicken breast
110 gr cheddar cheese

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 quarter 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 4 cm strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute half cup avocado, 1 cup chicken breast, 0.125 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 0. 404858299595.14