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home > recipes > soups > mission inn tortilla soup
Another GREAT SOUP. Autumn is here folks so I'm talking soup. Terry * Exported from MasterCook Mac * Mission Inn Tortilla Soup Recipe By : Mission Inn, Riverside, CA via LA Times 10/26/95 Serving Size : 6 Preparation Time :0:00 Categories : California Chicken and Poultry Soups And Stews Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons butter 1 1/2 teaspoons olive oil 1 large yellow onion -- diced 28 ounces tomatoes -- diced, canned 1 whole jalapeno pepper (or serrano) -- diced 6 ounces vegetable-juice cocktail (V-8) 2 tablespoons chicken stock 2 cups hot water 3/4 teaspoon ground cumin 3/4 teaspoon paprika 1 pinch chili powder 1/2 teaspoon white pepper 1 clove garlic (or more) -- minced 1 1/2 tablespoons tomato paste 1/2 cup fresh cilantro -- chopped 1 tablespoon cornstarch 1 tablespoon water 6 corn tortillas -- 6-inch size vegetable oil -- for frying 1 cup avocado -- diced 2 cups grilled chicken breast -- diced 1/4 cup fresh cilantro -- chopped 1 cup Cheddar cheese -- grated Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and continue to cook until soft. Add jalapeno and mixed vegetable juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper and garlic, and cook, stirring occasionally. Add tomato paste and 1/4 cup cilantro and cook, stirring occasionally. Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and simmer until liquid is shiny, about 10 minutes. Meanwhile, cut tortillas into 1 1/2-inch strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips. Pass grated Cheddar on the side. Makes 6 servings. Chef's Notes: This recipe was shared by Joe D. Cochran, Jr., the executive chef at the Mission Inn in Riverside, California. - - - - - - - - - - - - - - - - - - Per serving: 239 Calories; 14g Fat (50% calories from fat); 8g Protein; 23g Carbohydrate; 22mg Cholesterol; 204mg Sodium

Mission Inn Tortilla Soup


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keyword: mission
keyword: tortilla
recipes for soups
recipes by tpogue
Email Address:
(posted February 8, 1999)

Another GREAT
SOUP. Autumn is here folks so I'm talking soup.
Terry

* Exported from MasterCook Mac *

Mission Inn Tortilla Soup

Recipe By :
Mission Inn, Riverside, CA via LA Times 10/26/95
Serving Size : 6 Preparation Time :0:00
Categories :
California Chicken and Poultry
Soups And Stews Southwestern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons
butter
1 1/2 teaspoons
olive oil
1 large yellow
onion -- diced
28 ounces tomatoes -- diced, canned
1 whole jalapeno pepper (or serrano) -- diced
6 ounces vegetable-juice
cocktail (V-8)
2 tablespoons
chicken stock
2 cups
hot water
3/4 teaspoon ground
cumin
3/4 teaspoon
paprika
1
pinch chili powder
1/2 teaspoon white pepper
1
clove garlic (or more) -- minced
1 1/2 tablespoons
tomato paste
1/2 cup fresh
cilantro -- chopped
1 tablespoon
cornstarch
1 tablespoon water
6
corn tortillas -- 6-inch size
vegetable oil -- for frying
1 cup
avocado -- diced
2 cups grilled
chicken breast -- diced
1/4 cup fresh
cilantro -- chopped
1 cup
Cheddar
cheese -- grated

Heat
butter and
olive oil in heavy saucepan until butter melts. Add onion and
cook until translucent. Add tomatoes and continue to cook until
soft. Add
jalapeno and mixed vegetable juice. Bring to
boil and add stock and hot
water. Bring to
simmer. Add cumin, paprika, chili powder, white pepper and
garlic, and cook, stirring occasionally. Add
tomato paste and 1/4 cup
cilantro and cook, stirring occasionally.

Mix
cornstarch with 1 tablespoon water, then stir into tomato mixture and
simmer until liquid is shiny, about 10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or cubes and
deep-fry in hot
oil. Remove and
drain.

To serve, distribute 1/2 cup
avocado, 1 cup chicken breast, 1/8 cup chopped
cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish
and top with remaining
avocado, chicken breast, chopped cilantro and tortilla
strips. Pass grated Cheddar on the side.

Makes 6 servings.

Chef's Notes: This recipe was shared by Joe D. Cochran, Jr., the executive
chef at the
Mission Inn in Riverside, California.



- - - - - - - - - - - - - - - - - -

Per serving: 239 Calories; 14g
Fat (50% calories from fat); 8g Protein; 23g Carbohydrate; 22mg Cholesterol; 204mg Sodium





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