Ingredients

1 ounce peanut oil

2 corn tortillas, cut into 1-inch squares

2 Tablespoons chopped garlic

1/2 onion, chopped

1 small jalapeno pepper (remove seeds and veins)

1 ounce (1/8 cup) tomato paste

3 Teaspoons ground cumin

1 pound diced tomatoes

2 quarts chicken stock

Cook tortillas in oil until crisp. In food processor, combine garlic, onion, jalapenos, and tomatoes. Add to pot with tortillas. Add to tomato paste and cumin. Saute 4 to 5 minutes. Add chicken stock and reduce by 1/3. Strain; adjust seasoning with salt, black pepper, and cumin.

Garnish with:

Cooked, diced chicken breast

Diced avocado

Grated cheddar cheese

Fresh cilantro (no stems)

Tortilla strips (fried crisp)

• Alisal on VirtualCities.com
• Alisal Guest Ranch Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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