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El torito chicken & lime soup
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| Artist: |
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| Categories: |
Chicken, Mexican, North American, Poultry, Soups & Stews, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| quart | Chicken stock | | 2
| | Limes, (just the juice) | | 1
| tsp | Dried Mexican oregano | | 1
| tsp | Dried basil | | 1
| tsp | Pureed chipotle chile | | 1
| | Bay leaf | | | Salt & White pepper | | 2
| | Chicken breast halves* | | 1
| cup | Julienne-cut tomatoes | | 1/2
| cup | Julienne-cut red onion | | 1
| tbsp | Minced cilantro | | 4
| oz | Jalapeno Jack cheese, cubed | | 2
| | Corn tortillas, cut in strips | | 1
| | Avocado* | | 4
| | Lime slices | | 4
| | Cilantro sprigs |
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Procedures:
| 1 | *note- chicken breasts should be cooked and shredded. | | 2 | Avocado, peeled, pitted and sliced. | | 3 | Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. | | 4 | Season to taste with salt and white pepper. | | 5 | Bring to boil. | | 6 | Simmer 15 minutes. | | 7 | Add shredded chicken, tomatoes, red onion and cilantro. | | 8 | Bring to boil. | | 9 | Simmer 5 minutes. | | 10 | Adjust seasonings to taste. | | 11 | Ladle very hot soup into warm soup bowls. | | 12 | Drop in cheese cubes. | | 13 | Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. | | 14 | Makes about 1 quart. | | 15 | 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. | | 16 | Source-"culinary sos", the los angeles times, 2/27/92 |
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