Title: The Mansion's Tortilla Soup
Categories: Main dishes, Southwester
Yield: 8 Servings

3 tb Corn oil
4 Corn tortillas; coarsely
-chopped
6 Cloves garlic; finely
-chopped
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 & cube
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
garnishes.

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."
Posted to MC-Recipe Digest V1 #205

Date: 18 Aug 96 13:52:38 EDT

From: Paul & Terri Law <103366.1520@CompuServe.COM>
NOTES : This hearty soup is served as a "Starter" at the Mansion. It is
equally suitable on warm spring days as well as cold winter
nights. It has been on The Mansion's menu for over ten years.