Recipe - Lime Soup

3 One half pound Chicken; broilerfryer, cut
6 cup Water
1 Med Onion; quartered
1 Celery
3 Cilantro; or parsley sprigs
6 Peppercorn
2 teaspoon Salt
One half teaspoon Thyme
1 Med Green pepper; chopped
2 tablespoon Vegetable oil
1 One half teaspoon Lime rind ; grated
2 Lime
3 tablespoon Cilantro; chopped fresh or
One fourth teaspoon Salt & pepper
8 Corn tortillas
Vegetable oil
Lime; slices (optional)
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. I hope this is close to what you
remember. My husband and I had a similar soup on our honeymoon in Cancun
FROM:
BARBARA VAUGHAN (VBGX82B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini