EL TORITO CHICKEN AND LIME SOUP

 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 strip
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      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.