Lime soup.
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken; broiler-fryer, cut |
| 6 | cups | Water |
| 1 | each | Med Onion; quartered |
| 1 | each | Celery |
| 3 | eaches | Cilantro; or parsley sprigs |
| 6 | eaches | Peppercorn |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Thyme |
| 1 | each | Med Green pepper; chopped |
| 2 | tablespoons | Vegetable oil |
| 1½ | teaspoon | Lime rind ; grated |
| 2 | eaches | Lime |
| 3 | tablespoons | Cilantro; chopped fresh or |
| ¼ | teaspoon | Salt & pepper |
| 8 | eaches | Corn tortillas |
| 1 | x | Vegetable oil |
| 1 | x | Lime; slices (optional) |
| 1 | x | Cilantro; fresh (optional) |
Directions
Place chicken and next 7 ingredients in Dutch oven; bring to boil.
Cover, reduce heat; simmer 1 hour.
Remove chicken,reserve broth. Let chicken cool. Bone, chop chicken; set aside. Strain broth to remove vegetables; set broth aside, discard vegetables. Saute green pepper, onion in 2 Tbsp oil in Dutch oven.
Stir in tomatoes. Cook 5 minutes. Add reserved broth, lime rind, lime juice, 3 Tbsp cilantro. Bring to boil; reduce heat, simmer uncovered 20 minutes. Stir in chicken, salt and pepper; simmer uncovered, 10 minutes. Cut each tortilla into 8 wedges; fry in hot oil until crisp. Drain. To serve, place 8 tortilla wedges in each soup bowl; add soup. Garnish with lime slices and cilantro if desired. Yield: 8 cups.