| 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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