Description Edit

Ingredients Edit

• 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)

Directions Edit

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.

Other Links Edit

See also Edit