Recipe Sheet

1 1/2 ts Olive oil

1 lg Yellow onion — diced

28 oz Tomatoes — diced, canned

1 Whole jalapeno pepper (or

Serrano) — diced 6 oz Vegetable-juice cocktail

(V-8) 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 Clove garlic (or more) –

Minced 1 1/2 tb Tomato paste

1/2 c Fresh cilantro — chopped

1 tb Cornstarch

1 tb Water

6 Corn tortillas — 6-inch

Size Vegetable oil — for frying 1 c Avocado — diced

2 c Grilled chicken breast –

Diced 1/4 c Fresh cilantro — chopped

1 c Cheddar cheese — grated

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 cup 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 1 1/2-inch strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips. Pass grated Cheddar on the side. Makes 6 servings. Chef’s Notes: This recipe was shared by Joe D. Cochran, Jr., the executive chef at the Mission Inn in Riverside, California. Recipe By : Mission Inn, Riverside, CA via LA Times 10/26/95 From: Caitlin Davis Carlson, Seaview,wa

1 c Of chicken broth

4 tb Butter

2 c Milk

1 ts Ground cumin

1 Clove garlic, minced

4 oz Can diced green chiles

3 ds Tabasco sauce

1 ts Ground white pepper

8 Corn tortillas

Oil for frying Salt to taste 1 c Diced tomatoes

2 c Monterey Jack Cheese with ja

chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie

1 1/2 c Casera Sauce; **

1 x Vegetable Oil

6 ea Corn Tortillas; ***

2 c Chicken; Cooked, Cut Up

3/4 c Montery Jack Cheese;Shredded

3 c Lettuce; Shredded

1 ea Avocado; Cut Into 12 Slices

1 x Dairy Sour Cream

* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat 1/8-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of lettuce, 2 slices of avocado and sour cream.