Categories: Soups/stews, Mexican, Poultry 
      Yield: 4 servings 
  
      1 qt Chicken stock                       1 c  Julienne-cut tomatoes 
      2    Limes; (just the juice)           1/2 c  Julienne-cut red onion 
      1 ts Dried Mexican oregano               1 tb Minced cilantro 
      1 ts Dried basil                         4 oz Jalapeno Jack cheese; cubed 
      1 ts Pureed chipotle chile               2    Corn tortillas;cut in strips 
      1    Bay leaf                            1    Avocado* 
           Salt & White pepper                 4    Lime slices 
      2    Chicken breast halves*              4    Cilantro sprigs 
  
  *Note- 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.  Makes 
  about 1 quart. 
   
  Each serving contains about 313 calories; 1102 mg sodium; 39 mg 
  cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 
  grams fiber; 57% calories from fat. 
   
  Source-"Culinary SOS", The Los Angeles Times, 2/27/92