El Torito Chicken And Lime Soup Recipe

* Note: Chicken breasts should be cooked and shredded. Avacado, peeled, pitted and sliced.

Step 1

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.

Step 2

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

Things You'll Need

  • 1qt Chicken stock
  • 2 Limes; (just the juice)
  • 1ts Dried Mexican oregano
  • 1ts Dried basil
  • 1ts Pureed chipotle chile
  • 1 Bay leaf
  • Salt & White pepper
  • 2 Chicken breast halves*
  • 1c Julienne-cut tomatoes
  • 1/2c Julienne-cut red onion
  • 1tb Minced cilantro
  • 4oz Jalapeno Jack cheese; cubed
  • 2 Corn tortillas;cut in strips
  • 1 Avacado*
  • 4 Lime slices
  • 4 Cilantro sprigs

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