Categories: Soups/stews, Mexican 
      Yield: 8 servings 
  
      1 tb Vegetable Oil (or two)            1/2 c  Water 
  1 1/2 ts Garlic, fresh, chopped            1/4 c  Cilantro, fresh, chopped 
      8 ea Corn Tortillas, chop coarse         2 tb Epazote, chopped 
      2 c  Onion puree                         1 ea Salt to taste 
      1 ts Cayenne pepper                      1 ea White pepper to taste 
      2 tb Cumin powder                        2 ea Chicken breasts, cook & dice 
      3 ea Bay Leaves                          1 ea Chopped Avocado 
    3/4 c  Tomato Paste                        1 ea Corn Tortilla strips, fried 
  1 1/2 tb Chicken Base (See note)             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.