El Torito's Sopa De Tortilla

Recipe Ingredients

2		Boneless skinless chicken breasts
3		Chicken broth
1		Red onion - diced
2		Carrots - diced
1		Boiling potato - diced
1/4 cup	59ml	Tomato paste
1		Bay leaf
2		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Pureed chipotle chile en adobo
1 teaspoon	5ml	Chopped seeded pickled jalapeño chile
1 teaspoon	5ml	Dried Mexican oregano
1/8 teaspoon	0.6ml	Cumin
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Zucchini - diced
1		Yellow squash - diced
1/2		Red bell pepper - diced
		Juice from 1 lime
2 tablespoons	30ml	Sweet Sherry
		= (preferably Harvey's Bristol)
1 tablespoon	15ml	Chopped cilantro
1 tablespoon	15ml	Chopped fresh mint
4		Corn tortillas - cut thin strips
		Oil - as needed
1/2 lb	227g / 8oz	Shredded Jack cheese
12		Avocado
		Cilantro sprigs

Recipe Instructions

Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred.

Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeño chiles, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes.

Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat. (Note: Soup may be frozen in batches if desired.)

To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

This recipe yields 12 servings.

Source:
All About Food - Copycat Recipes at - http://fp.enter.net/~rburk/copycat/copycat.htm

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