EL TORITO CHICKEN AND LIME SOUP

EL TORITO CHICKEN AND LIME SOUP - pepper. Bring to boil....

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Sheet1 Page 1 EL TORITO CHICKEN AND LIME SOUP Categories: Soups, Mexican Yield: 4 servings 1 qt Chicken stock 1 c Julienne-cut tomatoes 2 Limes 1 t Dried Mexican oregano 1 T Minced cilantro 1 t Dried basil 4 oz Jalapeno Jack cheese 1 t Pureed chipotle chile 2 Corn tortillas s 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
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Unformatted text preview: 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. Sheet1 Page 2 (just the juice) 1/2 c Julienne-cut red onion cubed cut in strip...
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.

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EL TORITO CHICKEN AND LIME SOUP - pepper. Bring to boil....

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