Chicken, lime and tortilla soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken Stock |
| ¼ | cup | Fresh Lime Juice |
| ½ | cup | Tomato Juice |
| 1 | Jalapeno; Seeded And Diced | |
| 1 | cup | Chopped Cilantro |
| 2 | Scallions; Chopped | |
| Salt And Freshly Ground Pepper; To Taste | ||
| 2 | Boned And Skinned Chicken Breasts; Grilled | |
| 6 | Corn Tortillas | |
| Oil for frying | ||
| 1 | Avocado | |
Directions
I add a little minced garlic
Place the stock, lime juice and tomato juice in a saucepan and bring to a simmer over medium heat. Add the jalapeno, ½ of the cilantro and scallions. Season with salt and pepper. Simmer, covered for 45 minutes.
Strain and reserve. Dice the grilled chicken and reserve. Julienne the tortillas and fry in hot oil until crispy. Drain and reserve. Peel and dice the avocado.
To serve: place the chicken in serving bowls. Pour over the soup and sprinkle with the tortilla strips and diced avocado.
Recipe by: Jewish Cooking in America Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 02, 1998, converted by MM_Buster v2.0l.