| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
Sheryl d, Sept 98, Reg 4 |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken Stock |
| 1/4 |
c |
Fresh Lime Juice |
| 1/2 |
c |
Tomato Juice |
| 1 |
|
Jalapeno; Seeded And Diced |
| 1 |
c |
Chopped Cilantro |
| 2 |
|
Scallions; Chopped |
|
|
Salt And Freshly Ground Pepper; To Taste |
| 2 |
|
Boned And Skinned Chicken Breasts; Grilled |
| 6 |
|
Corn Tortillas |
|
|
Oil for frying |
| 1 |
|
Avocado |
INSTRUCTIONS
I add a little minced garlic
Place the stock, lime juice and tomato juice in a saucepan and bring to a
simmer over medium heat. Add the jalapeno, 1/2 of the cilantro and
scallions. Season with salt and pepper. Simmer, covered for 45 minutes.
Strain and reserve. Dice the grilled chicken and reserve. Julienne the
tortillas and fry in hot oil until crispy. Drain and reserve. Peel and dice
the avocado.
To serve: place the chicken in serving bowls. Pour over the soup and
sprinkle with the tortilla strips and diced avocado.
Recipe by: Jewish Cooking in America
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Dec 02, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”