Recipe#12542

Title: Chicken Lime Soup 02

Newsgroups: rec.food.recipes 
 From: diana@EbiCom.net (Diana) 
 Subject: Mexican Lime Soup 
 Date: Thu, 6 Jul 1995 02:04:33 GMT 
 Message-ID: <3tfgbh$adc_001@woodhead.cts.com> 

   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
 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.