Lime Chicken Soup

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken; broiler-fryer - cut
6 cups	1422ml	Water
1		Onion - quartered
1		Celery
3		Cilantro - or parsley sprigs
6		Peppercorn
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Thyme
1		Green pepper - chopped
2 tablespoons	30ml	Vegetable oil
1 1/2 teaspoons	7.5ml	Lime rind - grated
2		Lime
3 tablespoons	45ml	Cilantro - chopped fresh or
1/4 teaspoon	1.3ml	Salt and pepper
8		Corn tortillas
		Vegetable oil
		Lime - slices (optional)
		Cilantro - fresh (optional)

Recipe Instructions

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. I hope this is close to what you remember.

My husband and I had a similar soup on our honeymoon in Cancun

Source:
Dierberg's Home Economists

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