Lime soup.

Yield: 4 Servings

Measure 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)

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.

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