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Name: Lime Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 Corn tortillas; 1/2 ts Thyme; 2 Limes; 3 1/2 lb Chicken; broiler-fryer cut; 2 ts Salt; 1 Med Green pepper chopped; 6 c Water; 3 sprigs Cilantro or parsley; Vegetable oil; Cilantro; fresh (optional); 6 Peppercorn; 3 tb Cilantro; fresh chopped; 1 Med Onion quartered; slices Lime (optional); 1 1/2 ts Lime rind grated; 1/4 ts salt and pepper to taste; 1 Celery; 2 tb Vegetable oil

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INGREDIENTS

8 Corn tortillas
1/2 ts Thyme
2 Limes
3 1/2 lb Chicken; broiler-fryer ; cut
2 ts Salt
1 Med Green pepper ; chopped
6 c Water
3 sprigs Cilantro ; or parsley
Vegetable oil
Cilantro; fresh ; (optional)
6 Peppercorn
3 tb Cilantro; fresh ; chopped
1 Med Onion ; quartered
slices Lime ; (optional)
1 1/2 ts Lime rind ; grated
1/4 ts salt and pepper ; to taste
1 Celery
2 tb Vegetable oil

Servings

INSTRUCTIONS

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)

NOTES

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Lime Soup

8 Corn tortillas
1/2 ts Thyme
2 Limes
3 1/2 lb Chicken; broiler-fryer cut
2 ts Salt
1 Med Green pepper chopped
6 c Water
3 sprigs Cilantro or parsley
 Vegetable oil
 Cilantro; fresh (optional)
6 Peppercorn
3 tb Cilantro;  fresh chopped
1 Med Onion quartered
 slices Lime (optional)
1 1/2 ts Lime rind grated
1/4 ts salt and pepper to taste
1 Celery
2 tb Vegetable oil

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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Nutrition

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Serving Size: 1 Serving (1142g)
Recipe Makes: 4

Calories: 1804
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1804

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