Often when people think of tortilla soup they imagine a tomato-based soup topped with cilantro, guacamole and tortilla strips. But as is evident by its yellow color, Rafael Figueroa's tortilla soup is unique. "When I decide to come up with a recipe, it's got to be different than other recipes," said Figueroa, owner and head chef of Figaro's Southwestern Grill in Hanford.

Like his other recipes, his soup has a Southwestern flair -- its pale color is set off by bright red bell peppers and yellow corn kernels.

Another apparent difference is the taste.

"This soup had a little more zest/bite/spice," said Ramona Castillo, of the difference between this soup and other tortilla soups she's tried. She said she also likes the consistency and color.

Figueroa said he thinks the cheddar cheese, cumin and black pepper add additional flavor.

However, customers hoping to get a bowl during the summer will have to wait until the weather cools down. It's only offered during the winter months at Figueroa's restaurant.

But now you can enjoy it all year round at home. (See attached recipe. Page A7)

Figaros is located at 150 N. 12th Ave., in the Target Shopping Center.

Information: 583-0589.

Southwestern Tortilla soup recipe

(Serving 10 people)

Ingredients:

3 whole chicken breasts -- save the water in pot for soup broth.

(1) 40 ounce bag of yellow corn kernels

(3) small, red bell peppers, diced

(1) large yellow onion, chopped

(6) sticks of celery, diced

(2) tablespoon ground garlic

(1) tablespoon ground cumin

(1) tablespoon black pepper

(2) tablespoon salt

(2) tablespoon oregano

(3) pounds cheddar cheese cut into 1-inch cubes

(3) cups flour mixed with water

A few cups of tortilla chip strips

8 ounces margarine

(2) ounces powdered vegetable base

Instructions:

Prior to cooking soup, you will need to blend cheddar cheese with oregano. Put cheese and 2 tablespoons of oregano into blender. Add 1 quart water and blend in small pulses, put aside.

In a separate pot, boil the chicken. Add a little garlic powder and salt to the water. Once it's cooked, chop chicken breast into 1/2-inch squares.

While the chicken is cooking, in a large soup pot, add onion and margarine. Over medium heat, let margarine melt then saute the onion with the margarine. Then add frozen corn to the sauted mixture. Add spices (cumin, garlic, black pepper and salt).

Then cook for a little bit until frozen corn becomes warm.

Add 3 1/2 quarts of hot water into soup mixture, increasing heat to high flame. Add bell peppers and celery. Bring to a boil. Let it boil a few minutes then add chicken broth (the water chicken was boiled in) and the powdered vegetable base. Keeping it at a boil, mix in flour and water mixture. After a few minutes of boiling, add the cheese and oregano mixture. After it starts boiling again, add chopped chicken breast. Garnish soup with tortilla chip strips. Serve with two grilled tortillas.

If chicken is prepared ahead of time, recipe should only take 20 minutes. Otherwise it will take approximately 1 hour.

The reporter can be reached at 583-2427.

(May 13, 2008)