Title: Lime Soup
Categories: Fruit Chicken Mexican
Yield: 4 Servings
| 3 1/2 | lb | Chicken; broiler-fryer, cut |
| 6 | c | Water |
| 1 | | Med Onion; quartered |
| 1 | | Celery |
| 3 | | Cilantro; or parsley sprigs |
| 6 | | Peppercorn |
| 2 | ts | Salt |
| 1/2 | ts | Thyme |
| 1 | | Med Green pepper; chopped |
| 2 | tb | Vegetable oil |
| 1 1/2 | ts | Lime rind ; grated |
| 2 | | Lime |
| 3 | tb | Cilantro; chopped fresh or |
| 1/4 | ts | Salt & pepper |
| 8 | | Corn tortillas |
| | | Vegetable oil |
| | | Lime; slices (optional) |
| | | 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.