Description
This recipe is an old time favorite at el torito; and a delicious soup that we have really enjoyed. The restaurant, when submitting this recipe to the la times for their reader request column, also suggested that this can be made into a whole meal soup by adding hominy, corn or other grains. They also serve this at their weekend brunch.
Ingredients
- Chicken Stock
- Limes
- Dried Oregano
- Basil
- Bay Leaf
- Chipotle Chile
- Salt
- Pepper
- Chicken Breast Halves
- Tomatoes
- Red Onion
- Cilantro
- Jalapeno Jack Cheese
- Corn Tortillas
- Avocado
- Lime Slices
- Fresh Cilantro Stems
Instructions
- 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