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"El Torito Chicken and Lime Soup" Recipe - Soups/stews, Mexican, Poultry Cookbook
El Torito Chicken and Lime Soup
Recipe
- Title:
- El Torito Chicken and Lime Soup
- Categories:
- Soups/stews, Mexican, Poultry
- Yield:
- 4 servings
Ingredients
- 1 qt Chicken stock
- 1 c Julienne-cut tomatoes
- 2
- Limes; (just the juice)
- 1/2 c Julienne-cut red onion
- 1 ts Dried Mexican oregano
- 1 tb Minced cilantro
- 1 ts Dried basil
- 4 oz Jalapeno Jack cheese; cubed
- 1 ts 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
Directions
- *Note- Chicken breasts should be cooked and shredded.
- Avocado, peeled, pitted and sliced.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- Source-"Culinary SOS", The Los Angeles Times, 2/27/92
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