Prep 35 mins
Cook 25 mins
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.
- 1 quart chicken stock
- 2 limes, juice of
- 1 teaspoon dried oregano, Mexican
- 1 teaspoon basil, dried
- 1 bay leaf
- 1 teaspoon chipotle chile, pureed
- salt, to taste
- pepper, to taste
- 2 chicken breast halves, cooked and shredded
- 1 cup tomatoes, julienne-cut
- 1⁄2 cup red onion, julienne-cut
- 1 tablespoon cilantro, minced
- 4 ounces jalapeno jack cheese, cut into cubes
- 2 corn tortillas, cut into strips
- 1 avocado, peeled, pitted and sliced
- 4 lime slices
- 4 fresh cilantro stems
- Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
- Bring to a boil and simmer for 15 minutes.
- Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 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 and a cilantro sprig.
- Makes about one quart or 4 one cup servings.
Nice soup with a little bite from the lime and the pepperjack! I wasn't sure how much bay leaf to put in, so I added 1 and removed it before serving. Thanks for sharing!