(8 servings)

1 tb Vegetable Oil (or two)
1 1/2 ts Garlic, fresh, chopped
8 ea Corn Tortillas, chop coarse
2 c Onion puree
1 ts Cayenne pepper
2 tb Cumin powder
3 ea 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 ea Salt to taste
1 ea White pepper to taste
2 ea Chicken breasts, cook & dice
1 ea Chopped Avocado
1 ea Corn Tortilla strips, fried
1 ea Shredded Monterey Jack

Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.