Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Poach chicken breasts then shred.
  2. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. 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. Ladle very hot soup into warm soup bowls.
  9. Drop in cheese cubes.
  10. Garnish each serving with a few baked tortilla strips, lime slices, non-fat sour cream and cilantro sprig.
Most Helpful

5 5

Awesome authentic flavor. I didn't have monterey jack but had some gouda cheese. The gouda went well with the soup.

5 5

My family loves it when I make this soup. Last time I made it I used shrimp instead of chicken and fresh jalapenos instead of chipotles. It was delicious. It's also great with fresh avocado added when serving.

4 5

This soup has a really nice flavor. I served it for dinner last night along with Mesa Grill Bread #37758. They complimented each other nicely. I needed to add more salt to this than I usually add to food, and I skipped the sour cream and lime slice garnish. Otherwise, recipe was made as directed, and I don't believe I would change anything in the future.