Mexican Lime Soup With Chicken - {Sopa De Lima}

Recipe Ingredients

2 tablespoons	30ml	Lard or corn oil
2 tablespoons	30ml	Onions - finely chopped (medium)
3 tablespoons	45ml	Tomatoes - peeled, chopped (medium)
		(or one 14-oz can tomatoes)
1		Green bell pepper - seeded, chopped
2		Canned serrano chilies - (to 3) - chopped
6 cups	1422ml	Chicken stock
		Juice of 1/2 lime and its shell
1		Chicken breast - boned and skinned
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
6		Tortillas - cut thin strips,
		And fried crisp
1		Lime - sliced decoratively

Recipe Instructions

In a large saucepan, heat the lard or oil, then saute the onion until soft. Add the green pepper and stir for a minute, then add the tomato and, turning up the heat, cook down for 3 to 4 minutes. Add the serrano chilies, the stock, the lime juice, and the lime shell -- bring to a boil, then reduce heat and simmer for 2 minutes.

At that time, halve the chicken breast, pound down, and put into the soup to simmer, covered, for 10 minutes, until tender. (If you decide to go traditional, simmer the gizzard beforehand in salted water for about 30 minutes -- then trim and slice and add to the soup with the chopped livers, which you'll simmer from 5 to 10 minutes.)

While the soup is simmering, heat lard or oil in a skillet to a depth of about 1/4 inch. When hot, saute the tortilla strips in batches, flipping until they are crisp, then draining on paper towels. Also, cut 6 little decorative slices of lime from the remaining lime.

When the chicken is done, remove it and slice into fine strips. Return to the soup and season with salt and pepper to taste.

When ready to serve the soup, ladle into flat soup bowls. Squeeze fresh lime into each bowl, top with crispy tortillas, and put the little reserved lime slices on the flat rims of the bowls. Serve hot immediately.

Serve hot to 6 as a substantial first course -- or to 4 as lunch.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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