Cullen's Chicken Lime Soup
1 qt chicken stock
2 limes, (just the juice)
1 tsp dried Mexican oregano
1 tsp dried basil
1 tsp pureed chipotle Chili
1 bay leaf
1 salt & white pepper
2 chicken breast halves*
1 cup julienne-cut tomatoes
1/2 cup julienne-cut red onion
1 tbsp minced cilantro
4 oz 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. Makes about 1 quart.
Kansas Topeka