1 quart chicken stock
2 limes, (just the juice)
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon pureed chipotle chile
1 bay leaf
Salt and White pepper
1/2 pound boneless skinless chicken breast
1 cup tomatoes, diced
1/2 cup chopped red onion
1 tablespoon minced cilantro
4 ounces lowfat Monterey jack cheese, cubed
2 corn tortillas, cut in strips
4 lime slices
4 cilantro sprigs
Poach chicken breasts then shred. 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 baked tortilla strips, lime slices, non-fat sour cream and cilantro sprig.
Makes about 1 quart.