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Chicken-Lime Soup




Source of Recipe


Internet


List of Ingredients




3 pound whole chicken
4 quarts water
1 carrot
1 celery rib
1/2 medium onion
1 teaspoon salt
3 black peppercorns
2 whole garlic cloves, peeled
1 cup fresh tomato, peeled and chopped, or 1 14-ounce
can tomatoes, drained and chopped
1 jalapeÒo pepper, seeded and minced
1 teaspoon chili powder
1/2 teaspoon cumin seed, coarsely ground
1 teaspoon salt
4 to 6 tablespoons fresh lime juice, or to taste
2 avocados, seeded and chopped
1/2 cup Monterey jack cheese, shredded
fresh cilantro, snipped
fried tortilla strips



Recipe



Rinse the chicken well and place in a large pot. Pour the water over the chicken and add the carrot, celery, onion, salt and peppercorns. Bring the liquid to a boil, immediately reduce the heat to low and simmer for about 1 hour, or until the chicken is very tender. Remove the chicken; drain and cool slightly, just until it can be handled. Remove the chicken and cut into bite-size pieces. Cover and refrigerate until ready to use. Discard the skin and return the chicken bones to the pot. Add the garlic cloves and bring the broth to a gentle boil over medium-high heat. Reduce the chicken broth by about one-third, 15 to 20 minutes. Pour the broth through a strainer to remove bones, garlic and peppercorns. You should have 9 to 10 cups of broth. Skim the fat from the broth and discard.
Return the chicken broth to a clean pot or Dutch oven. Add the tomato, jalapeÒo pepper, chili powder, cumin and salt. Simmer the soup over low heat for 15 minutes to blend flavors. Add the chicken pieces and heat throughout, about 5 minutes. Add the lime juice and adjust seasonings.
Ladle the soup into wide, shallow soup bowls. Top with avocado slices, shredded cheese, cilantro, and tortilla strips. Serves 6 to 8.