Zinfandeli's Tortilla Soup
| Yield: | 8 Servings |
| Categories: | Soups, Mexican |
| 1 | tb | Vegetable Oil (or two) |
| 1 1/2 | ts | Garlic, fresh, chopped |
| 8 | Corn Tortillas, chop coarse | |
| 2 | c | Onion puree |
| 1 | ts | Cayenne pepper |
| 2 | tb | Cumin powder |
| 3 | Bay Leaves | |
| 3/4 | c | Tomato Paste |
| 1 1/2 | tb | Chicken Base (See note) |
| 1/2 | c | Water |
| 1/4 | c | Cilantro, fresh, chopped |
| 2 | tb | Epazote, chopped |
| 1 | Salt to taste | |
| 1 | White pepper to taste | |
| 2 | Chicken breasts, cook & dice | |
| 1 | Chopped Avocado | |
| 1 | Corn Tortilla strips, fried | |
| 1 | Shredded Monterey Jack |
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