Recipe for cooking southwestern style chicken lime soup

Soups for Salads :: Chicken and Poultry Soups

Southwestern Style Chicken Lime Soup

Posted by Chyrel at recipegoldmine.com on 12/19/2001 11:18 pm

1 (3 lb.) chicken, cut into pieces
1 lrg. onion, peeled and qt.ered
8 cloves garlic, minced
Salt and pepper to taste
2 fresh tomatoes, diced
1 lrg. avocado, peeled and diced
1/2 C. chopped finely cilantro
1 or 2 jalapeo peppers, seeded and chopped finely
2 limes, qt.ered

Optional garnish (omit for low fat or low carb)
5 corn tortillas, cut into thin strips and fried in oil or baked until crisp

Servings 6.

Place the chicken pieces in a lrg. pot with enough water to cover plus an extra in.. Add the onion and garlic, and bring to a boil over high heat. Reduce the heat and simmer covered for 90 min.

Remove the soup from the heat and transfer the chicken pieces to a plate. When they have cooled, remove and discard the skin from the chicken. Remove the meat from the bones and cut or shred it into sm. pieces. Strain the broth through a sieve and return it to the pot. Skim the fat off the surface of the broth and warm over moderate heat. Add salt and pepper to taste.

Chop tomatoes, avocado and jalapeo. Keep chilled until servings time.

If desired, fry or bake tortilla strips.

To serve, divide the chicken meat between six soup bowls. Squeeze a lime wedge over the chicken then ladle the hot broth over the chicken and serve. Serve the chopped tomatoes, avocado and cilantro on the side, allowing guests to "play with their soup" and add garnishes as they see fit.