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1 qt Chicken stock 2 Limes; (just the juice) 1 ts Dried Mexican oregano 1 ts Dried basil 1 ts Pureed chipotle chile 1 Bay leaf Salt & White pepper 2 Chicken breast halves* 1 c Julienne-cut tomatoes 1/2 c Julienne-cut red onion 1 tb Minced cilantro 4 oz Jalapeno Jack cheese; cubed 2 Corn tortillas;cut in strips 1 Avocado* 4 Lime slices 4 Cilantro sprigs
4 Servings