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)
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|Serving Size: 1 Serving (1142g)|
|Recipe Makes: 4|
|Calories from Fat: 677 (38%)|
|Amt Per Serving||% DV|
|Total Fat 75.3g||100 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 30.2g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 294mg||90 %|
|Sodium 609.8mg||21 %|
|Potassium 1843.1mg||49 %|
|Total Carbohydrate 195.6g||58 %|
|Dietary Fiber 31.8g||127 %|
|Sugars, other 163.8g|
|Protein 97.6g||139 %|
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Calories per serving: 1804
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