Ingredients:
1 (3 lb) chicken, cut up
2 (3/4 lb) chicken, cut up
2 quarts water
1 bunch parsley, tied
12 peppercorns
1 celery
1 large onions
1 1/2 teaspoons salt
1/2 teaspoon thyme or 1/2 teaspoon Mexican oregano
2 teaspoons vegetable oil
1 medium onions
1 bell peppers
2 cups chopped tomatoes, peeled and seeded first
4 medium carrots
2 limes
3 teaspoons parsley or 3 teaspoons cilantro
salt and pepper
1 bag tortilla chips, baked
8 lime slices
Directions:
In a large pot or dutch oven combine chicken pieces, water, parsley, pepercorns, celery, onion quarters, salt and thyme or oregano.
Bring to a boil then reduce to a simmer and cook until chicken is tender-around 1 1/2 hours-skim fat.
Remove from heat and remove chicken-cool and de-bone and skin.
Strain and reserve broth (a few layers of wet cheesecloth would be fine).
In the same pot heat the veg oil, add the onions and peppers and saute for 5 minutes or until tender.
Add the tomatoes and carrots and cook for 5 more minutes.
Add the reserved broth, squeeze in the lime juice and then throw in the lime halves.
Stir in the parsley, season with salt and pepper and simmer for 45 minutes.
Add the chicken and heat until the soup bubbles.
Taste and adjust seasonings.
Remove lime halves.
Set out bowls-up to 8 and add 6-8 tortilla chips to them, ladle soup and add a slice of lime to each.
Offer more chips at the table.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.