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Zinfandeli's Tortilla Soup - S.a. Express - Arlene Lightsey

Zinfandeli's Tortilla Soup - S.a. Express - Arlene Lightsey comes together with Vegetable Oil C Water, Onion Puree Ea Salt, Cayenne Pepper Ea White Pepper, Cumin Powder Ea Chicken Breasts Cook &, and Chicken Base Ea Shredded Monterey Jack. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/2 tsp
• 2 cup
• 1 tsp
• 2 tbsp
• 3/4 cup
• 1 1/2 tbsp

Method (preview)

1. 1

   Garnish Notes: Chicken breasts should be cooked and diced.

2. 2

   In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender.

3. 3

   Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water.

4. 4

   Simmer 20 minutes.

5. 5

   Add chopped cilantro and epazote.

6. 6

   Remove Bay leaves.

7. 7

   Blend mixture briefly in food processor.

8. 8

   Strain through colander.

9. 9

   Adjust seasoning if necessary. Add salt and pepper to taste.

10. 10

    To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately.

11. 11

    Recipe from Arlene Lightsey’s column, “Chefs' Secrets”, 5 DEC 90

12. 12

    Zinfandeli’s is located at 741 W. Ashby Place, San Antonio, Texas.