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Appetizers | Meats | Poultry | Soups | Salads
El
Torito Chicken And Lime Soup
Serves 4
- 1.00
qt Chicken stock
- 2.00
Limes; (just the juice)
- 1.00
ts Dried Mexican oregano
- 1.00
ts Dried basil
- 1.00
ts Pureed chipotle chile
- 1.00
Bay leaf Salt & White pepper
-
2.00 Chicken breast halves*
- 1.00
c Julienne-cut tomatoes
- 0.50
c Julienne-cut red onion
- 1.00
tb Minced cilantro
- 4.00
oz Jalapeno Jack cheese; cubed
- 2.00
Corn tortillas;cut in strips
- 1.00
Avocado*
- 4.00
Lime slices
- 4.00
Cilantro sprigs
*Note-
Chicken breasts should be cooked and shredded. Avocado, peeled,
pitted and sliced.
Combine
stock, lime juice, oregano, basil, pureed chipotle and bay leaf
in stockpot. Season to taste with salt and white pepper. Bring
to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red
onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings
to taste. Ladle very hot soup into warm soup bowls. Drop in cheese
cubes. Garnish each serving with a few tortilla strips, avocado
slices, lime slice and cilantro sprig. Makes about 1 quart.
Each serving contains about 313 calories; 1102 mg sodium; 39 mg
cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein;
1. 5 grams fiber; 57% calories from fat. Source-"Culinary SOS",
The Los Angeles Times, 2/27/92
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