Chicken Lime Soup

19 ingredients
13 steps

Ingredients

  • 1 (3 lb) chicken, cut up
  • 2 (3/4 lb) chicken, cut up
  • 2 quarts water
  • 1 bunch parsley, tied
  • 12 peppercorns
  • 1 celery
  • 1 large onion
  • 1 12 teaspoons salt
  • 12 teaspoon thyme or 12 teaspoon Mexican oregano
  • 2 teaspoons vegetable oil
  • 1 medium onion
  • 1 bell pepper
  • 2 cups chopped tomatoes, peeled and seeded first
  • 4 medium carrots
  • 2 limes
  • 3 teaspoons parsley or 3 teaspoons cilantro
  • salt and pepper
  • 1 bag tortilla chips, baked
  • 8 lime slices

Directions

  1. 1
    In a large pot or dutch oven combine chicken pieces, water, parsley, pepercorns, celery, onion quarters, salt and thyme or oregano.
  2. 2
    Bring to a boil then reduce to a simmer and cook until chicken is tender-around 1 1/2 hours-skim fat.
  3. 3
    Remove from heat and remove chicken-cool and de-bone and skin.
  4. 4
    Strain and reserve broth (a few layers of wet cheesecloth would be fine).
  5. 5
    In the same pot heat the veg oil, add the onions and peppers and saute for 5 minutes or until tender.
  6. 6
    Add the tomatoes and carrots and cook for 5 more minutes.
  7. 7
    Add the reserved broth, squeeze in the lime juice and then throw in the lime halves.
  8. 8
    Stir in the parsley, season with salt and pepper and simmer for 45 minutes.
  9. 9
    Add the chicken and heat until the soup bubbles.
  10. 10
    Taste and adjust seasonings.
  11. 11
    Remove lime halves.
  12. 12
    Set out bowls-up to 8 and add 6-8 tortilla chips to them, ladle soup and add a slice of lime to each.
  13. 13
    Offer more chips at the table.

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