I add a little minced garlic Place the stock, lime juice and tomato juice in a saucepan and bring to a simmer over medium heat. Add the jalapeno, 1/2 of the cilantro and scallions. Season with salt and pepper. Simmer, covered for 45 minutes. Strain and reserve. Dice the grilled chicken and reserve. Julienne the tortillas and fry in hot oil until crispy. Drain and reserve. Peel and dice the avocado. To serve: place the chicken in serving bowls. Pour over the soup and sprinkle with the tortilla strips and diced avocado. Recipe by: Jewish Cooking in America Posted to JEWISH-FOOD digest by Sheryl Donner
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|Serving Size: 1 Serving (5789g)|
|Recipe Makes: 1|
|Calories from Fat: 1491 (26%)|
|Amt Per Serving||% DV|
|Total Fat 165.7g||221 %|
|Saturated Fat 31.4g||157 %|
|Monounsaturated Fat 72.7g|
|Polyunsanturated Fat 44.3g|
|Cholesterol 1007.6mg||310 %|
|Sodium 6004.1mg||207 %|
|Potassium 9670.1mg||254 %|
|Total Carbohydrate 644.6g||190 %|
|Dietary Fiber 88.4g||354 %|
|Sugars, other 556.3g|
|Protein 425.9g||608 %|
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Calories per serving: 5730
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