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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Mexican Lime Soup. Extracted from an old Ortho Mexican cooking magazine Ingredients:
4 chicken breasts |
10 cups chicken broth |
1 onion, peeled and quartered |
3 garlic cloves, peeled and sliced |
6 peppercorns |
2 teaspoons salt |
1/2 teaspoon thyme |
1 tablespoon oil |
1/2 onion, chopped |
1 (4 ounce) can diced green chilies (not roasted) |
1 (14 ounce) can diced tomatoes |
1/2 cup cilantro leaf |
2 avocados, peeled and sliced |
1 (10 ounce) bag tortillas |
Directions:
1. Place in a soup pot the chicken breasts, broth, quartered onion, garlic, peppercorns, salt and thyme. Cover and cook 30 minutes. Allow the chicken to cool in the broth.
2. Remove chicken; skin and bone the chicken, then shred the meat. Strain the broth into a separate container.
3. Add 1 tablespoon of oil in the soup pot. Add the chopped onion and green chili and cook until soft. Add the tomatoes and cook again briefly.
4. Return the broth to the pot and bring to a boil. Add the juice of 3 or 4 fresh limes, plus a squeezed lime half. Reduce heat and simmer 20 minutes.
5. Remove the lime half and add the shredded chicken and cilantro. Simmer and additional 10 minutes.
6. Peel and slice the avocados and cut the remaining limes into wedges. Serve the soup and drop tortillas into each bowl. Garnish with sliced avocadoes and lime wedges.
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