Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Corn oil
4 Corn tortillas -- coarsely
Chopped
6 Cloves garlic -- finely
Chopped
1 tb Fresh epazote -- chopped
(or 1 tablespoon chopped
Fresh cilantro)
1 c Fresh onion puree
2 c Fresh tomato puree
1 tb Cumin powder
2 ts Chili powder
2 Whole bay leaves
4 tb Canned tomato puree
2 qt Chicken stock
Salt -- to taste
Cayenne pepper -- to taste
1 Cooked chicken breast -- cut
In strips
1 Avocado -- peel, seed
Cube
1 c Cheddar cheese -- shredded
3 Corn tortillas, cut in
Strips -- fried crisp

Heat oil in a large saucepan over medium heat.

Saute tortillas with garlic and epazote over medium heat until
tortillas are soft. Add onion and fresh tomato puree and bring to a
boil. Add cumin, chili powder, bay leaves, canned tomato puree, and
chicken stock. Bring to a boil again, then reduce heat to simmer. Add
salt and cayenne pepper to taste and cook, stirring frequently, for
30 minutes. Skim fat from surface, if necessary.

Strain and pour into warm soup bowls. Garnish each bowl with an equal
portion of chicken breast, avocado, shredded cheese, and crisp
tortilla strips. Serve immediately.

Soup may be made one day ahead and gently reheated before serving with
garnishes.

Chef's Note: This soup has been on the menu at the restaurant at The
Mansion on Turtle Creek since it opened in 1985. According to
executive chef Dean Fearing, "When Tortilla Soup is ordered, it is
brought to the table in a tureen for individual service by the
waiter, who garnishes each bowl according to the customer's desire."

Recipe By : Dean Fearing of The Mansion on Turtle Creek

From: Caitlin Davis Carlson, Seaview,wa

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