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El Torito Chicken & Lime Soup

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Submitted by NaNa17

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 0.9
QUART L CHICKEN BROTH *
2 2
EACH EACH LIMES
(just the juice)
1 5
TEASPOON ML MEXICAN OREGANO
dried *
1 5
TEASPOON ML BASIL
dried *
1 5
TEASPOON ML CHIPOTLE CHILI PEPPERS
pureed *
1 1
EACH EACH BAY LEAVES *
1 237
CUP ML TOMATOES
julienne-cut
½ 118
CUP ML RED ONION
julienne-cut
1 15
TABLESPOON ML CILANTRO
minced
4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
cubed, with jalapeno pepper
2 2
EACH EACH CORN TORTILLAS (6-INCH)
ut in strips *
1 1
EACH EACH AVOCADOS
4 4
SLICES SLICES LIMES
slices *
4 4
SPRIGS SPRIGS CILANTRO

Directions

Combine stock, lime juice, oregano, basil, puréed 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 260 49% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 212mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 23%
Sugars g
Protein 41g
Vitamin A 39% Vitamin C 47%
Calcium 16% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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