YUCATAN LIME CHICKEN SOUP

lime alt text

1 Whole cut up package chicken
1 can peas
1 can carrots
5 limes
1 c. cilantro
1 c. onions
1 herbano cillie or jalapeno chopped
salt and pepper to taste

Tortilla strips

10 corn tortillas
2 TBS oil for frying

Cut up long strips of corn tortillas using a sharp knife. Cut about 3/4 in. wide. Fry tortilla strips in oil until light brown or until they float in oil. Lift out with tongs and drain on paper towel and salt. Set aside.

Place whole chicken in soup pot and cook until done. Strain foam on top and discard. Turn off heat and let cool COMPLETELY, this is very important. Take out chicken and peal off meat and discard bones. Place meat back in soup pot. Take and squeeze the juice of 4 limes in a bowl the juice should measure out to 1/2 a cup. Set aside. Cut up other in wedges for garnish. Add peas and carrots to soup pot and turn up heat again and cook for 5 minutes till heated up and warm. Add lime juice, salt and pepper. Place onions, chilies and cilantro in bowl and mix well. Serve soup in large soup bowls add, onions, chilies and cilantro for garnish. Then place 5-6 tortilla strips on top. If you need more lime flavor use the extra limes for garnish. The trick to keeping the lime taste in the soup is making sure it is completely cooled off or it will lose the lime flavor.

 

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