The Mansion On Turtle Creek Tortilla Soup
|Corn oil||3 Tablespoon|
|Corn tortillas||4 , cut into long strips|
|Garlic||3 Clove (15 gm), peeled|
|Onion puree||2 Cup (32 tbs) (Fresh)|
|Fresh tomato puree||4 Cup (64 tbs)|
|Dried chilies||3 , fire roasted and seeded (New Mexican Style)|
|Jalapenos||2 , chopped|
|Cumin powder||1 Tablespoon|
|Epazote/2 tablespoon chopped fresh cilantro||1 Tablespoon, chopped|
|Ground coriander||1 Teaspoon|
|Bay leaf||1 Large|
|Chicken stock||1 1⁄2 Quart|
|Lemon juice||To Taste|
|Cayenne pepper||To Taste|
|Cooked whole chicken breast||1 , skinless, boneless and cut into thin strips|
|Avocado||1 Large, peeled, seeded and cut into small cubes|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Corn tortillas||4 , cut into thin strips and fried crisp|
Heat oil in a large saucepan over medium heat.
Add tortillas and garlic; saute until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes.
Add onion puree and cook for 5 minutes, stirring occasionally, until reduced by half.
Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, bay leaf and chicken stock.
Bring to a boil.
Lower heat and simmer for approximately 40 minutes.
Skim fat from surface, if necessary.
Process through a food mill to attain the perfect consistency or use a blender (soup may become thick, thin out with additional chicken stock).
Season to taste with salt, lemon and cayenne (optional).
Ladle soup into warm bowls.
Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla chips.