EL TORITO CHICKEN AND LIME SOUP

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 strips
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.

Denny's Cheese Soup

Yield: 4 servings
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2    Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot -BUT
DO NOT LET IT BOIL! . Do not freeze because of the mayo.
Use within a week.