In a bowl combine the chicken strips with the lime juice, olive oil, honey, chili sauce, and garlic, mix well. Cover and refrigerate at least 15 minutes but not longer than 8 hours. Heat an iron grill pan over medium high heat until very hot. Grill the tomatoes, chilies, and the corn until they are lightly charred. Chop the tomatoes. Seed, stem and cut the chilies into 1-inch long strips. Remove the corn kernels from the cob with a knife. In a 10-inch skillet or saute pan over medium heat, heat the cooking oil until a tortilla strip bubbles around the edges when added. Cook a few strips at a time, when golden, transfer to paper towels and drain. Squeeze some lime juice over the avocado slices and set aside. Heat the grill pan over medium high heat, brush with a little cooking oil and lay the chicken strips on the grill and cook on both sides just until they lose the raw color on the inside. Remo ve the chicken and cut into pieces on a sharp diagonal into 1-inch lengths. In a sauce pan heat the chicken stock, over medium heat to a simmer, stir in the tomatoes, chilies, and corn and return to a simmer. Stir in the chicken, taste and adjust the seasoning adding the salt. Serve the soup with the tortilla strips, crumbled go at cheese, avocado slices, chopped cilantro and wedges of lime. Recipe by: Cooking Live Show #CL8877 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (4489g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1282 (44%)|
|Amt Per Serving||% DV|
|Total Fat 142.4g||190 %|
|Saturated Fat 22.9g||114 %|
|Monounsaturated Fat 76.5g|
|Polyunsanturated Fat 33.7g|
|Cholesterol 713.6mg||220 %|
|Sodium 4969.4mg||171 %|
|Potassium 5284.3mg||139 %|
|Total Carbohydrate 136.1g||40 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 135.4g|
|Protein 265g||379 %|
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Calories per serving: 2930
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