Ingredients:

• 1 quart chicken stock
• 2 limes, juice of
• 1 teaspoon dried oregano, Mexican
• 1 teaspoon basil, dried
• 1 bay leaf
• 1 teaspoon chipotle chile, pureed
• salt, to taste
• pepper, to taste
• 2 chicken breast halves, cooked and shredded
• 1 cup tomato, julienne-cut
• 1/2 cup red onion, julienne-cut
• 1 tablespoon cilantro, minced
• 4 ounces jalapeno jack cheese, cut into cubes
• 2 corn tortillas, cut into strips
• 1 avocado, peeled, pitted and sliced
• 4 lime slices
• 4 fresh cilantro stems

Method:

• Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
• Bring to a boil and simmer for 15 minutes.
• Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 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 and a cilantro sprig.
• Makes about one quart or 4 one cup servings.