Lime Soup - Sopa De Lima

My version from a friends recipe

1 Tbsp vegetable oil
4 chicken breasts (I use skinless/boneless)
10 cups of chicken stock (homemade or Magi has a good one)
1 "white Spanish" onion, peeled & cut in quarters
3 cloves garlic, peeled & sliced
6 pepper corns
2 tsp salt
1/2 tsp thyme
1/2 white Spanish onion chopped
1 or more hot chili pepper (I add more, 1 is wimpy)
3 tomatoes chopped coarsely
6 limes (give or take a couple)
1/2 cup cilantro leaves
2 avocados, peeled & sliced when ready to serve

To a large soup pot add: chicken breasts, chicken broth or stock,
quartered onion, garlic, pepper corns, salt and thyme. Bring to a boil,
reduce to a simmer, cover and cook for about 30 minutes. remove pot from
heat and allow the chicken to cool down in the broth. When cool enuf to
handle, remove chicken from the pot and rip up the meat into chunks
putting aside for later. Strain the broth into another separate bowl and
put broth aside for later. To the soup pot (I leave in the mushy onions
etc), melt 1 tsp oil (if needed) and add the chopped Spanish onion, chile
and cook until just soft (onions get transparent). Add the tomatoes and
cook again briefly until the tomatoes are soft. Return the liquid you put
aside to the goodies in the pot and bring to a boil. Add the juice of 3 to
4 limes (try 3 and add more to taste) + 1/2 of a squeezed lime-half.
Reduce heat and simmer for 20 minutes. Remove the lime half and add
chicken chunks back in and ADD cilantro. Simmer the soup another 10 min.
Just before serving, peel and slice the avocados and wedge the remaining
limes.

Serve the soup and accent with avocado and limes for extra garnish.
ENJOY!!!


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