Cilantro Lime soup
Yield: 4 servings
3 1/2 lb chicken, broiler-fryer, cut up
6 cups water
1 onion, quartered
3 cilantro, or parsley sprigs
6 whole peppercorns
2 tsp salt
1/2 tsp thyme
1 green pepper, chopped
2 Tbsp vegetable oil
1 1/2 tsp lime rind, grated
3 Tbsp fresh cilantro, chopped
salt and pepper
8 corn tortillas
1 vegetable oil
1 lime, sliced (optional)
fresh cilantro (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.