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El Torito Chicken & Lime Soup

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      Title: EL TORITO CHICKEN & LIME SOUP
 Categories: Soups/stews, Mexico
      Yield: 4 Servings
 
      1 qt Chicken stock
      2    Limes; (just the juice)
      1 ts Dried Mexican oregano
      1 ts Dried basil
      1 ts Pureed chipotle chile
      1    Bay leaf
           Salt & White pepper
      2    Chicken breast halves*
      1 c  Julienne-cut tomatoes
    1/2 c  Julienne-cut red onion
      1 tb Minced cilantro
      4 oz Jalapeno Jack cheese; cubed
      2    Corn tortillas;cut in strips
      1    Avocado*
      4    Lime slices
      4    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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