The Mansion on Turtle Creek Tortilla Soup

Ingredients

 * 3 tablespoons corn oil
 * 4 corn tortillas, cut in long strips
 * 8 garlic cloves, peeled
 * 2 cups pureed fresh Onion
 * 4 cups pureed fresh tomato
 * 5 dried New Mexican chilies, fire roasted and seeded (see note #1)
 * 2 jalapeños, chopped
 * 1 tablespoon cumin powder
 * 1 tablespoon epazote, chopped (or 2 tablespoons chopped fresh cilantro)
 * 1 teaspoon ground coriander
 * 1 large bay leaf
 * 1-1/2 quarts chicken stock (see below)
 * salt to taste
 * lemon juice to taste
 * cayenne pepper to taste
 * 1 large avocado, peeled, seeded, and cut into small cubes
 * 1-1/2 cups shredded Wisconsin Cheddar Cheese
 * 4 corn tortillas, cut into thin strips and fried crisp, for garnish
 * 1 cooked whole Chicken breast, skinless, boneless, and cut into thin strips



Directions

 * 1) Heat oil in a large saucepan over medium heat.
 * 2) Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes.
 * 3) Add Onion purée and cook for 5 minutes, stirring occasionally until reduced by half.
 * 4) Add tomato purée, roasted chilies, jalapeños, cumin, coriander, epazote, bay leaf, and chicken stock.
 * 5) Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary.
 * 6) Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock).
 * 7) Season to taste with salt, lemon and Cayenne (optional).
 * 8) Ladle soup into warm bowls. Garnish each bowl with an equal portion of Chicken breast, avocado, shredded Cheese, and crisp tortilla strips. Serve immediately.

Contributed by
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