Easy Recipe Finder
Recipe Feeder
1 qt Chicken stock
1 Julienne-cut tomatoes
2 Limes, (just the juice)
1/2 cup Julienne-cut red onion
1 t Dried Mexican oregano
1 T Minced cilantro
1 t Dried basil
4 oz Jalapeno Jack cheese; cubed
1 t Pureed chipotle chile
2 Corn tortillas;cut in strips
1 Bay leaf
1 Avocado, Large
Salt & White pepper
4 Lime slices
2 Chicken breast halves
4 Cilantro sprigs
Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed 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.
1 Julienne-cut tomatoes
2 Limes, (just the juice)
1/2 cup Julienne-cut red onion
1 t Dried Mexican oregano
1 T Minced cilantro
1 t Dried basil
4 oz Jalapeno Jack cheese; cubed
1 t Pureed chipotle chile
2 Corn tortillas;cut in strips
1 Bay leaf
1 Avocado, Large
Salt & White pepper
4 Lime slices
2 Chicken breast halves
4 Cilantro sprigs
Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed 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.
