Mexican-Style Chicken Lime Soup

Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare.

This is a great camping recipe, just prepare the tortilla strip garnish before leaving home.

Ingredients:

• 6 cups chicken stock
• 2 boneless, skinless chicken breasts, cut into thin slices
• 1 tablespoon olive or corn oil
• 8-10 cloves garlic, minced
• 1 small onion,, thinly sliced
• 2 medium Roma tomatoes, peeled, seeded and diced
• 1/3 C chopped cilantro
• 1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
• 1/3 C fresh lime juice
• salt and pepper to taste
• 4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)

Serves 4 - 6

Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.

Making the Chicken Stock

Yields: 1 ½ quarts Ingredients: 5 pounds chicken bones 1 large onion, peeled and quartered 1 large carrot, cut into thirds 2 celery stalks, cut into thirds 2 large or 4 small leeks, cut in half lengthwise and well washed 2 bay leaves 6 sprigs of fresh flat-leaf parsley ½ teaspoon dried thyme 12 whole black peppercorns Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle (see Note). Cool by placing the container of strained stock in an ice water bath, then refrigerate. The stock will deep for about 1 week in the refrigerator, or freeze in 1 cup batches. Note: Another way to defat the sock is to place the cooled stock in the refrigerator overnight. The fat will set on the top an can be easily spooned off. Variation: Use a large (5 to 6-pound) roasting chicken in place of the bones. Use the meat for chicken salad or croquettes.