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Lime Soup.

ethnic, poultry, soups

3 1/2 lb chicken; broiler-fryer, cut
6 cup water
1 each med onion; quartered
1 each celery
3 each cilantro; or parsley sprigs
6 each peppercorn
2 teaspoon salt
1/2 teaspoon thyme
1 each med green pepper; chopped
2 tablespoon vegetable oil
1 1/2 teaspoon lime rind; grated
2 each lime
3 tablespoon cilantro; chopped fresh or
1/4 teaspoon salt & pepper
8 each corn tortillas
1 single vegetable oil
1 single lime; slices (optional)
1 single cilantro; fresh (optional)

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.

Yield: 4 servings

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