Portions: 6-8
2 quarts of water
1 chicken cut into pieces
1 head of garlic, roasted
1/2 large onion, sliced
1 lime, thinly sliced
juice of 1/2 lime
1 stem of epazote (Mexican herb), or 1 stem of mint can substitute
2 bay leaves
1 teaspoon oregano
2 cubes or 2 teaspoons chicken bullion
Condiment
2 tablespoons oil
4 tomatoes, coarsely chopped
1 onion, coarsely chopped
1 or 2 avacados, peeled and diced
1 or 2 habanero chiles (optional, because they are VERY HOT)
juice of 1/2 lime
Crisp tortillas (also sold in stores here as "tostadas")
Instructions:
1. In a large kettle, place chicken pieces in about 2 quarts of water. Add
sliced onion, roasted garlic, thinly sliced lime, juice from 1/2 a lime,
epazote/mint, bay leaves, oregano, and chicken bullion. Cover and simmer
45 minutes to 1 hour until chicken is tender.
2. While the soup is cooking, you can make the "condiment". Pour the oil
into a hot frying pan. Quickly add tomatoes and onion and cook until soft.
Set aside to cool. Add diced avacado and chile (if desired). Fold in juice
from other lime half.
3. Remove chicken pieces from soup. Remove and discard skin and bones, and
shred remaining meat.
4. Break crispy tortillas/tostadas into 1 to 2 inch pieces. For each serving,
place a few tortilla/tostada pieces in bottom of soup bowl. Cover with a
handful of shredded chicken and fill the bowl with the soup broth. Serve
condiment on the side, but could also be used as a topping for the soup.
El Torito Chicken & Lime Soup..
1 quart 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, (cooked & shredded-
I parboil for 15 or 20 minutes depending on thickness)
1 cup julienne, cut tomatoes
1/2 cup julienne, cut red onion
1 tbsp. minced cilantro
4 ozs. jalapeno jack cheese, cubed
2 corn tortillas, cut in strips
1 avocado--peeled, pitted & sliced
4 lime slices
4 cilantro sprigs
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.
Makes about 1 quart.