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Chicken-Lime Soup




Source of Recipe


Internet


List of Ingredients




3 pound whole chicken
4 quarts water
1 carrot
1 celery rib
1/2 medium onion
1 teaspoon salt
3 black peppercorns
2 whole garlic cloves, peeled
1 cup fresh tomato, peeled and chopped, or 1 14-ounce
can tomatoes, drained and chopped
1 jalape�o pepper, seeded and minced
1 teaspoon chili powder
1/2 teaspoon cumin seed, coarsely ground
1 teaspoon salt
4 to 6 tablespoons fresh lime juice, or to taste
2 avocados, seeded and chopped
1/2 cup Monterey jack cheese, shredded
fresh cilantro, snipped
fried tortilla strips



Recipe



Rinse the chicken well and place in a large pot. Pour the water over the chicken and add the carrot, celery, onion, salt and peppercorns. Bring the liquid to a boil, immediately reduce the heat to low and simmer for about 1 hour, or until the chicken is very tender. Remove the chicken; drain and cool slightly, just until it can be handled. Remove the chicken and cut into bite-size pieces. Cover and refrigerate until ready to use. Discard the skin and return the chicken bones to the pot. Add the garlic cloves and bring the broth to a gentle boil over medium-high heat. Reduce the chicken broth by about one-third, 15 to 20 minutes. Pour the broth through a strainer to remove bones, garlic and peppercorns. You should have 9 to 10 cups of broth. Skim the fat from the broth and discard.
Return the chicken broth to a clean pot or Dutch oven. Add the tomato, jalape�o pepper, chili powder, cumin and salt. Simmer the soup over low heat for 15 minutes to blend flavors. Add the chicken pieces and heat throughout, about 5 minutes. Add the lime juice and adjust seasonings.
Ladle the soup into wide, shallow soup bowls. Top with avocado slices, shredded cheese, cilantro, and tortilla strips. Serves 6 to 8.