Best Marylous Chicken El Toro Recipes

El Torito Chicken-Lime Soup image

Provided by lynnski LA

Categories Chicken

Time 1h

Yield 1 quart soup, 4 serving(s)

Number Of Ingredients 17

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 tomatoes, 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

Steps:

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.

El Torito Chicken Tortilla Soup image

Provided by Teddys Mommy

Categories Mexican

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 26

2 boneless skinless chicken breasts
3 quarts chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
2 garlic cloves, chopped
1/2 teaspoon chipotle chile in adobo, pureed
1 teaspoon pickled jalapeno pepper, chile seeded chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
1 lime, juice of
2 tablespoons sweet sherry (preferably Harvey's Bristol Cream)
1 tablespoon fresh cilantro, chopped
1 tablespoon of fresh mint, chopped
4 corn tortillas (cut into thin strips)
oil
1/2 lb monterey jack cheese, shredded
8 slices avocados
fresh cilantro leaves

Steps:

Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
Set aside until cool enough to handle and shred.
Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
Bring to boil, reduce heat and simmer 20 minutes.
Correct seasoning, if necessary.
Add zucchini, squash, pepper, lime juice and Sherry.
Bring again to boil.
Reduce heat and simmer 15 minutes.
Add cilantro and mint.
Stir, then remove from heat.
To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
Ladle soup into each bowl.
Sprinkle with shredded cheese and tortilla strips.
Garnish each bowl with avocado slice and sprig cilantro. Serve at once.