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