El Torito Chicken-Lime Soup - cooking recipe

Ingredients

1 quart chicken stock
2 limes, juice of
1 teaspoon dried oregano, Mexican
1 teaspoon basil, dried
1 bay leaf
1 teaspoon chipotle chile, pureed
salt, to taste
pepper, to taste
2 chicken breast halves, cooked and shredded
1 cup tomatoes, julienne-cut
1/2 cup red onion, julienne-cut
1 tablespoon cilantro, minced
4 ounces jalapeno jack cheese, cut into cubes
2 corn tortillas, cut into strips
1 avocado, peeled, pitted and sliced
4 lime slices
4 fresh cilantro stems

Preparation

Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
Bring to a boil and simmer for 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 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 and a cilantro sprig.
Makes about one quart or 4 one cup servings.