El Torito Chicken-Lime Soup |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 3 |
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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:
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 tomato, 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 |
Directions:
1. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
2. Bring to a boil and simmer for 15 minutes.
3. Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
4. Adjust seasonings to taste.
5. Ladle very hot soup into warm soup bowls, drop in cheese cubes.
6. Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
7. Makes about one quart or 4 one cup servings.
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