El Torito Chicken & Lime Soup

Inspired by the popular El Torito restaurant chain, this chicken lime soup hits all the right notes: tangy, smoky, bright, and deeply savory. The broth gets its backbone from chicken stock simmered with fresh lime juice, Mexican oregano, basil, and pureed chipotle pepper. That chipotle adds a smoky heat that builds gently without overwhelming the citrus.

Shredded chicken, julienned tomatoes, red onion, and cilantro go in for a quick 5-minute simmer, just enough to warm everything through without cooking the vegetables into mush. The real magic happens at the table: cubes of pepper jack cheese dropped into the hot soup melt into gooey, spicy pockets, while tortilla strips add crunch and avocado slices bring cool creaminess.

Ladling the soup very hot into warm bowls is important. The cheese needs that blast of heat to soften properly.

Chef Tips

• Use Mexican oregano if you can find it. It has a brighter, more citrusy flavor than Mediterranean oregano and pairs naturally with lime and chipotle
• Julienne-cut the tomatoes and red onion rather than dicing. The long, thin strips hold their texture better in hot broth
• Drop the cheese cubes in right before eating. They’ll turn into stringy, melted pools that cling to the chicken and tortilla strips
• Poach or roast the chicken breasts separately and shred them. Don’t boil them in the soup or they’ll turn rubbery

Variations

• Fry the tortilla strips in oil until crispy instead of adding them raw for extra crunch
• Add a handful of charred corn kernels for sweetness and color
• Swap chicken for shredded pork for a heartier version