Categories: Soups, Mexican
Yield: 4 servings
1 qt Chicken stock 1 c Julienne-cut tomatoes
2 Limes; (just the juice) 1/2 c Julienne-cut red onion
1 t Dried Mexican oregano 1 T Minced cilantro
1 t Dried basil 4 oz Jalapeno Jack cheese; cubed
1 t Pureed chipotle chile 2 Corn tortillas;cut in strips
1 Bay leaf 1 Avocado*
Salt & White pepper 4 Lime slices
2 Chicken breast halves* 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.