El Torito Chicken and Lime Soup
Source of Recipe
The Los Angeles Times, 1992
Recipe Introduction
Makes about 1 quart
List of Ingredients
1 quart chicken stock
2 limes (just the juice)
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon pureed chipotle chile
1 bay leaf
salt & white pepper
2 chicken breast halves*
1 cup julienne-cut tomatoes
1/2 cup julienne-cut red onion
1 tablespoon minced cilantro
4 ounces jalapeno jack cheese -- cubed
2 corn tortillas -- cut in strips
1 avocado
4 lime slices
4 cilantro sprigs
Recipe
*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.
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