El Torito Chicken And Lime Soup

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Mexican, Soups	4	Servings

INGREDIENTS

1	qt	Chicken stock
2		Limes, just the juice
1	t	Dried Mexican oregano
1	t	Dried basil
1	t	Pureed chipotle chile
1		Bay leaf
		Salt & White pepper
2		Chicken breast halves*
1	c	Julienne-cut tomatoes
1/2	c	Julienne-cut red onion
1	T	Minced cilantro
4	oz	Jalapeno Jack cheese, cubed
2		Corn tortillas, cut in strips
1		Avocado*
4		Lime slices
4		Cilantro sprigs

INSTRUCTIONS

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.
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

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 452 Calories From Fat: 169 Total Fat: 19.4g Cholesterol: 91.9mg Sodium: 763mg Potassium: 903.4mg Carbohydrates: 32.2g Fiber: 4.5g Sugar: 5.5g Protein: 37.6g

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