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Author:  Kristi

Prep Time:    30 minutes 

Cook Time:    2 hours

Servings:       6-8

Ingredients:

Stock:
1 (3-3 1/2 lb) Chicken ( or 3 lbs bnls chicken breast)

10 cups water

fresh ground pepper

3 sprigs parsley

1 stalk celery

1 medium onion, quartered

1/2 tsp dried thyme leaves

2 tbls vegetable oil

1 medium onion

 

Soup:

1 medium green pepper, chopped

2 cups tomatoes, fresh or canned, chopped

2 limes, halved

3 tbls fresh parsley or coriander

salt and pepper to taste

tortilla chips

lime slices

parmesan cheese, optional

Instructions:

Place chicken in Dutch oven with the next seven ingredients. Heat to boiling, reduce heat, simmer until chicken is cooked, approximately 1 and 1/2 hours. Remove film occasionally. Remove chicken from broth, cool and de-bone if needed. Strain broth. While chicken is cooling, heat oil in Dutch oven. Sauté onion and pepper until tender. Add tomatoes; cook five minutes. Add reserved broth, juice from two limes, and 1/2 squeezed lime. Stir in coriander; simmer 20 minutes. Add chicken, heat until hot. Taste and adjust seasoning. Serve in soup bowls garnished with tortilla chips and limes slices. You may also sprinkle lightly with parmesan cheese.