Mexican Lime Soup
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Onion||1 Medium, thinly sliced and separated into rings|
|Green bell pepper||1 Large, cut into very thin strips|
|Red bell pepper||1 Large, cut into very thin strips|
|Thinly sliced carrot||2⁄3 Cup (10.67 tbs)|
|Sliced celery||2⁄3 Cup (10.67 tbs)|
|Shredded cooked chicken breast||5 Ounce (1 Cup)|
|Chopped fresh cilantro||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Fried corn tortilla strips||1⁄4 Cup (4 tbs)|
Combine first 8 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Stir in chicken, cilantro, and lime juice; cook until thoroughly heated.
Spoon 1 cup soup into each of 7 bowls, and top evenly with Fried Corn Tortilla Strips.
Garnish with lime slices, if desired.