© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Recipes from Spago, Chinois, and Points East and West by Wolfgang Puck
2 tablespoon corn oil
2 Corn Tortillas cut into 1" squares
2 tablespoon chopped fresh garlic
¼ medum onion
1 small jalapeño pepper
1 pound ripe fresh tomatoes, peeled, seeded and diced. ( If tomatoes are out of season, use an equal portion of canned tomatoes)
2 tablespoon tomato paste
2-3 teaspoon ground cumin
2 quarts double-strength Chicken stock
2 corn tortillas
1 large chicken breast, cooked
½ Cup grated cheddar cheese
⅓ Cup coarsely chopped fresh cilantro
In a large soup pot, heat the oil, add the tortillas and cook them over low heat until they are slightly crisp.
Using a food grinder fitted with a medium disk, grind the garlic, onion and jalepeno pepper together, and add the mixture to the tortillas. Simmer for a few minutes. * I used a "mini food processor" and it worked fine.
Add the tomatoes to the pot with the tomato paste and simmer the mixture for 10 minutes to bring out the flavor. Add the cumin and mix well.
Slowly whisk in the stock, then simmer until the soup is reduced by one third.
Purée the soup in a blender until it is very smooth, then pass it through a fine strainer into a clean pot. * I used my "stick" or wand blender and then strained it. Worked fine:):)
Add salt, pepper and cumin to taste.
Prepare the garnish: Preheat the oven to 350F. Cut the tortillas into julienne strips, place them on a baking sheet and bake them for 10 minutes, or until they are crisp. Peel and dice the avocado, cut the chicken into julienne strips, grate the cheese and chop the cilantro. Place each garnish into a separate bowl.
At serving time, reheat the soup.