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- 3 1/2 lb Chicken; broiler-fryer, cut
- 6 c water
- 1 ea Med Onion; quartered
- 1 ea celery
- 3 ea cilantro; or parsley sprigs
- 6 ea Peppercorn
- 2 t salt
- 1/2 t thyme
- 1 ea Med green pepper; chopped
- 2 T vegetable oil
- 1 1/2 t lime rind ; grated
- 2 ea lime
- 3 T cilantro; chopped fresh or
- 1/4 t salt & pepper
- 8 ea corn tortillas
- 1 vegetable oil
- 1 lime; slices (optional)
- 1 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.