Caldos
Soups & Stews

Chicken and Lime Soup

1 qt. Chicken stock
2 Limes, (just the juice)
1 tsp. Dried Mexican oregano
1 tsp. Dried basil
1 tsp. 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 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 stock pot.  
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.