El Torito Chicken and Lime Soup

• 1 quart chicken broth
• 2 each limes (just the juice)
• 1 teaspoon mexican oregano dried
• 1 teaspoon basil dried
• 1 teaspoon chipotle chili peppers pureed
• 1 each bay leaves
• 1 x salt and white pepper
• 2 each chicken breast halves, boneless, skinless
• 1 cup tomatoes julienne-cut
• 1/2 cup red onion julienne-cut
• 1 tablespoon cilantro minced
• 4 ounces monterey jack cheese cubed, with jalapeno pepper
• 2 each corn tortillas (6-inch) ut in strips
• 1 each avocados
• 4 slices limes slices
• 4 sprigs cilantro

1. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot.
2. Season to taste with salt and white pepper.
3. Bring to boil.
4. Simmer 15 minutes.
5. Add shredded chicken, tomatoes, red onion and cilantro.
6. Bring to boil.
7. Simmer 5 minutes.
8. Adjust seasonings to taste.
9. Ladle very hot soup into warm soup bowls.
10. Drop in cheese cubes.
11. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig.

chicken broth, oregano, basil, chipotle chili peppers pureed, bay leaves, salt, chicken breast halves, tomatoes julienne, red onion, cilantro, cheese, corn tortillas, avocados, cilantro

Taken from recipeland.com/recipe/v/el-torito-chicken-lime-soup-36854 (may not work)