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Mexican-Lime Chicken Soup




Source of Recipe


newspaper


Recipe Introduction


I think this one sounds yummy~


List of Ingredients






4 chicken breast halves
8 c defatted chicken broth
1 white onion, quartered
3 cloves garlic, coarsely chopped
6 peppercorns
½ tsp thyme
1 tbsp olive oil
Half a white onion, chopped
2 large mild green chilies, seeded and chopped (use fresh or frozen)
2 tomatoes, peeled and chopped or 2/3 c canned diced tomatoes
½ to 1 tsp salt
6 Mexican limes or 3 large Persian limes
1/3 c finely chopped cilantro
1 large or 2 medium avocados (opt. garnish)



Recipe





Place chicken breast halves in large soup pot. Add broth, quartered onion, garlic, peppercorns, and thyme.
Bring to an almost boil, then reduce heat and simmer for 20 minutes, covered.
Remove from heat and let chicken cool while in broth.
Remove cooled chicken from pot, then remove skin and bones.
Shred cooked chicken meat and set aside.
Strain the broth and reserve.
Using the soup pot, heat the olive oil over medium heat.
Add chopped onion and chilies and cook until onion is soft.
Add tomatoes and cook until they are soft.
Pour reserved broth back into soup pot.
Add salt.
Bring to a boil, then reduce heat.
Juice 3 or 4 of the Mexican limes and add to pot.
Add one of the lime halves which has been squeezed to the pot.
Simmer the soup for 20 minutes.
Remove the lime half then add the shredded chicken.
Simmer for 10 minutes.
Stir in the chopped cilantro.

If using avocados, cut in half, remove seeds and peel. Slice.
Cut the rest of the limes in halves; then cut one of the lime halves into very thin slices. The rest of the limes should be cut into wedges.
To Serve: Ladle soup into bowls. Float a lime slice and a slice or two of avocado in each bowl. Lime wedges should be served on the side.

If desired: make tortilla triangles to serve with soup.
6 to 8 day old soft corn tortillas, cut into wedge shapes.
Spread on a baking sheet and dry at room temperature or in an oven set at 200 degrees for 20 minutes.
Salt the tortilla wedges lightly then fry in hot vegetable oil until just hardened but not crisp or brown. Drain on paper towels. To serve: if fixed in advance, reheat in oven at 350 for about 10 minutes. Drop warm tortilla wedges into soup filled bowls.