---------- Recipe via Meal-Master (tm) v8.03
  Categories: Soups, Mexican
       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 t  Dried Mexican oregano               1 T  Minced cilantro
       1 t  Dried basil                         4 oz Jalapeno Jack cheese; cubed
       1 t  Pureed chipotle chile               2    Corn tortillas;cut in strip
       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.