The mansion's tortilla soup
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The mansion's tortilla soup
  Texas    Soups  
Last updated 6/12/2012 1:26:38 AM. Recipe ID 61146. Report a problem with this recipe.
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      Title: The mansion's tortilla soup
 Categories: Main dishes, Soups and s, Texas, Southwester
      Yield: 8 Servings
      3 tb Corn oil
      4    Corn tortillas -- coarsely
      6    Cloves garlic -- finely
      1 tb Fresh epazote -- chopped
           (or 1 tablespoon chopped
           Fresh cilantro)
      1 c  Fresh onion puree
      2 c  Fresh tomato puree
      1 tb Cumin powder
      2 ts Chili powder
      2    Whole bay leaves
      4 tb Canned tomato puree
      2 qt Chicken stock
           Salt -- to taste
           Cayenne pepper -- to taste
      1    Cooked chicken breast -- cut
           In strips
      1    Avocado -- peel, seed &
      1 c  Cheddar cheese -- shredded
      3    Corn tortillas, cut in
           Strips -- fried crisp
  Heat oil in a large saucepan over medium heat.
  Saute tortillas with garlic and epazote over medium heat until
  tortillas are soft. Add onion and fresh tomato puree and bring to a
  boil. Add cumin, chili powder, bay leaves, canned tomato puree, and
  chicken stock. Bring to a boil again, then reduce heat to simmer. Add
  salt and cayenne pepper to taste and cook, stirring frequently, for
  30 minutes. Skim fat from surface, if necessary.
  Strain and pour into warm soup bowls.  Garnish each bowl with an equal
  portion of chicken breast, avocado, shredded cheese, and crisp
  tortilla strips. Serve immediately.
  Soup may be made one day ahead and gently reheated before serving with
  Chef's Note:  This soup has been on the menu at the restaurant at The
  Mansion on Turtle Creek since it opened in 1985. According to
  executive chef Dean Fearing, "When Tortilla Soup is ordered, it is
  brought to the table in a tureen for individual service by the
  waiter, who garnishes each bowl according to the customer's desire."

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Recipe ID 61146 (Apr 03, 2005)

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