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

4 serv.

chicken stock↗1 quart
limes, juice of↗2
dried oregano, Mexican↗1 teaspoon
basil, dried↗1 teaspoon
bay leaf↗1
chipotle chile, pureed↗1 teaspoon
salt, to taste↗
pepper, to taste↗
chicken breast halves, cooked and shredded↗2
tomatoes, julienne-cut↗1 cup
red onion, julienne-cut↗1⁄2 cup
cilantro, minced↗1 tablespoon
jalapeno jack cheese, cut into cubes↗4 ounces
corn tortillas, cut into strips↗2
avocado, peeled, pitted and sliced↗1
lime slices4
fresh cilantro stems↗4

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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