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Soup: Ojai Valley Inn Tortilla Soup

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      Title: SOUP: OJAI VALLEY INN TORTILLA SOUP
 Categories: Soups, Tomatoes, Fruits, Poultry
      Yield: 4 Servings
 
  1 1/2 lb Large tomatoes, quartered
      1 md Onion, quartered
    1/2 c  Plus 3 tbl. vegetable oil
      4    Corn tortillas, coarsely
           Chopped
      6    Garlic cloves, finely
           Chopped
      8 c  Chicken stock or canned
           Low-salt broth
    1/4 c  Tomato paste
      1 tb Chopped fresh cilantro
      1 tb Ground cumin
      2 ts Chili powder
      2    Bay leaves

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      3    Corn tortillas, cut into
           2-inch-long 1/4-inch-wide
           Strips

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      1 c  Diced cooked chicken
      1    Avacado, peeled, pitted,
           Diced
      1 c  Shredded cheddar cheese
           Sour cream
 
  Puree tomatoes and onion in processor until mixture is smooth as
  possible. Heat 3 tablespoons vegetable oil in heavy large saucepan
  over medium heat. Add chopped tortillas and garlic and saute' 2
  minutes. Add tomato-onion puree, chicken stock, tomato paste,
  cilantro, cumin, chili powder and bay leaves and bring to boil.
  Reduce heat and simmer 30 minutes. Season to taste with salt.  Strain
  soup through coarse sieve, pressing on solids with back of spoon.
  (Can be prepared 1 day ahead. Cover and refrigerate.)
  
  Heat remaining 1/2 cup vegetable oil in heavy large skillet over high
  heat. Add tortilla strips and cook until crisp and golden about 3
  minutes. Transfer to paper towels and drain well.
  
  Bring soup to simmer.  Ladle into bowls.  Serve, passing tortilla
  strips, chicken, avacado, cheese and sour cream.
  
  Served at the Ojai Valley Inn, Ojai, California.
  
  SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II
  
  Shared by Cate Vanicek
 
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