El Torito Chicken and Lime Soup
Source: The Los Angeles Times, 1992
Makes about 1 quart

1 quart chicken stock
2 limes (just the juice)
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon 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 tablespoon minced cilantro
4 ounces jalapeno jack cheese -- cubed
2 corn tortillas -- cut in strips
1 avocado
4 lime slices
4 cilantro sprigs

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced.

Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes.

Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil.

Simmer 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, lime slice and cilantro sprig.