Mission Inn Tortilla Soup 


                  1 1/2 ts Butter 
                  1 1/2 ts Olive oil 
                  1 lg Yellow onion; dice 
                  28 oz Can tomatoes; dice 
                  1 Jalapeno or serrano chile; 
                  -dice 
                  6 oz Can mixed vegetable-juice 
                  -cocktail 
                  2 tb Chicken stock 
                  2 c Hot water 
                  3/4 ts Ground cumin 
                  3/4 ts Paprika 
                  1 pn Chili powder 
                  1/2 ts White pepper 
                  1 Or 2 cl garlic; mince 
                  1 1/2 tb Tomato paste 
                  1 c Cilantro; chop 
                  1 tb Cornstarch 
                  1 tb Water 
                  6 6" corn tortillas 
                  Frying oil 
                  1 c Avocado; dice 
                  2 c Grilled chicken breast; dice 
                  1 c Cheddar cheese; grate 

Heat butter and olive oil in heavy saucepan until butter melts. 
Add onion and cook until translucent. Add tomatoes and continue 
to cook until soft. Add jalapeno and mixed vegetable juice. Bring to 
boil and add stock and hot water. Bring to simmer. Add cumin, paprika, 
chili powder, white pepper and garlic, and cook, stirring occasionally. 
Add tomato paste and 1/4 c cilantro and cook, stirring occasionally. 
Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and 
simmer until liquid is shiny, about 10 minutes. 

Meanwhile, cut tortillas into 1x1/2" strips or cubes and deep-fry 
in hot oil. Remove and drain. To serve, distribute 1/2 c avocado, 
1 cup chicken breast, 1/8 cup cilantro and half tortilla strips among 
6 bowls. Pour hot soup over garnish and top with remaining avocado, 
chicken breast, cilantro and tortilla strips. Serve Cheddar on side.