Recipe Archives->Mexican->Lime Soup 04

Lime Soup - Sopa De Lima

1 Tbsp vegetable oil
4 chicken breasts
10 cups chicken stock
1 white onion, peeled and cut in quarters
3 cloves garlic, peeled and sliced
6 pepper corns
2 tsp salt
1/2 tsp thyme
1/2 white Spanish onion chopped
1 or more hot chili pepper or to taste
3 tomatoes chopped coarsely
6 limes
1/2 cup cilantro leaves
2 avocados, peeled and sliced 

To a large soup pot add chicken breasts, chicken broth or stock,
quartered onion, garlic, pepper corns, salt and thyme. Bring to a
boil, reduce to a simmer, cover and cook for about 30 minutes.
remove pot from heat and allow the chicken to cool down in the
broth. When cool enuf to handle, remove chicken from the pot and
rip up the meat into chunks putting aside for later. Strain the
broth into another separate bowl and put broth aside for later. 

To the soup pot, melt 1 tsp oil and add the chopped Spanish onion,
chile and cook until just soft (onions get transparent). Add the
tomatoes and cook again briefly until the tomatoes are soft. Return
the liquid you put aside to the goodies in the pot and bring to a
boil. Add the juice of 3 to 4 limes (try 3 and add more to taste)
plus 1/2 of a squeezed lime.  Reduce heat and simmer for 20 minutes.
Remove the lime half and add chicken chunks back in and add cilantro.
Simmer the soup another 10 minutes.  Just before serving, peel and
slice the avocados and wedge the remaining limes.

Serve the soup and accent with avocado and limes for extra garnish.

Printable version: lime-soup04.txt.