| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Soups, Ethnic, Chicken | 4 | Servings |
INGREDIENTS
| 3 1/2 | lb | Chicken; broiler-fryer, cut |
| 6 | c | Water |
| 1 | Med Onion; quartered | |
| 1 | Celery | |
| 3 | Cilantro; or parsley sprigs | |
| 6 | Peppercorn | |
| 2 | ts | Salt |
| 1/2 | ts | Thyme |
| 1 | Med Green pepper; chopped | |
| 2 | tb | Vegetable oil |
| 1 1/2 | ts | Lime rind ; grated |
| 2 | Lime | |
| 3 | tb | Cilantro; chopped fresh or |
| 1/4 | ts | Salt & pepper |
| 8 | Corn tortillas | |
| Vegetable oil | ||
| Lime; slices (optional) | ||
| Cilantro; fresh (optional) |
INSTRUCTIONS
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. I hope this is close to what you remember. My husband and I had a similar soup on our honeymoon in Cancun FROM: BARBARA VAUGHAN (VBGX82B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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