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    Corn Tortillas, Chop Coarse         2 tb Epazote, Chopped 
      2 c  Onion Puree                         1    Salt To Taste 
      1 ts Cayenne Pepper                      1    White Pepper To Taste 
      2 tb Cumin Powder                        2    Chicken Breasts, Cook & Dice 
      3    Bay Leaves                          1    Chopped Avocado 
    3/4 c  Tomato Paste                        1    Corn Tortilla Strips, Fried 
  1 1/2 tb Chicken Base (See Note)             1    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.