Mexican: Chicken Lime Soup 03 by Recipe Cottage

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	Chicken Lime Soup 03

		Chicken Lime Soup 2 whole chicken breasts about 12 oz 10 cups of water 3 cloves garlic 1/2 onion 3 small sprigs cilantro 1 tbsps salt 1/2 teaspoon ground cumin 1 1 inch stick cinnamon 1 whole clove 1 tbsps of dried oregano 1 tbsps of oil 1/2 cup (4oz) chopped red onion 1/2 cup (4oz) finely chopped green bell pepper 2 cups (16 oz) peeled and chopped tomatoes 6 key limes 3 sliced 3 halved 4 chicken livers, cut up 1 avocado peeled, pitted, and sliced fried tortilla strips Place the chicken breasts, water, garlic, onion, cilantro, and salt in a large pot and bring to a boil. Cook covered over low head for 35 to 40 minutes or until chicken is tender. Strain and reserve the stock. Shred the chicken and set aside. Toast the cumin, cinnamon, clove and oregano in a small skillet, then transfer to a blender. Add 1/2 cup of the reserved chicken stock and puree. Heat the oil in a skillet, add the onion and saute for 2 minutes. Add the tomatoes and cook over medium head for 7 minutes, stirring constantly. Add the rest of the chicken stock and pureed spices. When the broth comes to a boil, add 2 of the sliced limes, the chicken and the chicken livers. Cover and cook over medium heat for 10 minutes. Correct the seasoning. To serve place a slice of lime in the bottom of each bowl and cover with the hot soup. Pass a plate of lime halves and avocado slices separately. If you like add fried tortilla strips.