Recipe - El Torito Chicken And Lime Soup

1 qt 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 Juliennecut tomatoes
One half cup Juliennecut red onion
1 tablespoon Minced cilantro
4 ounce 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 cut or sliced up . 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini