Mission Inn Tortilla Soup
| Yield: | 6 Servings |
| Categories: | Chicken, California |
| 1 1/2 | ts | Butter |
| 1 1/2 | ts | Olive oil |
| 1 | lg | Yellow onion; diced |
| 28 | oz | Tomatoes; diced, canned |
| 1 | Whole jalapeno pepper (or serrano); diced | |
| 6 | oz | Vegetable-juice cocktail (V-8) |
| 2 | tb | Chicken stock |
| 2 | c | Hot water |
| 3/4 | ts | Ground cumin |
| 3/4 | ts | Paprika |
| 1 | pn | Chili powder |
| 1/2 | ts | White pepper |
| 1 | Clove garlic (or more); minced | |
| 1 1/2 | tb | Tomato paste |
| 1/2 | c | Fresh cilantro; chopped |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| 6 | Corn tortillas; 6-inch size | |
| Vegetable oil; for frying | ||
| 1 | c | Avocado; diced |
| 2 | c | Grilled chicken breast; diced |
| 1/4 | c | Fresh cilantro; chopped |
| 1 | c | Cheddar cheese; grated |
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