Yucatan Chile Citrus Soup
|Onion||1⁄2 , chopped|
|Jalapeno chilies||2 , seeded, deveined and minced (Fresh)|
|Tomatoes||2 , peeled and chopped|
|Chicken broth||8 Cup (128 tbs)|
|Onion||1 , quartered|
|Garlic||3 Clove (15 gm), coarsely chopped|
|Shredded chicken||2 Cup (32 tbs)|
|Chopped cilantro||1⁄3 Cup (5.33 tbs) (Coriander Leaves)|
|Avocados||2 , sliced|
|Tortilla chips||1 Dozen (Adjust Quantity As Needed)|
1. In soup pot, heat the oil and saute the chopped onion and chiles over medium heat. Cook until the onion is soft. Add the tomatoes and cook until soft.
2. Add the broth to the soup pot with the quartered onion, garlic, peppercorns, thyme, and salt, and bring to a boil. Reduce heat and add the juice of 3 or 4 of the limes, plus a lime half. Simmer 30 minutes.
3. Remove the lime half, add the shredded chicken, and simmer 20 minutes. Stir in the cilantro.
4. Ladle the soup into serving bowls. Garnish with avocado slices and lime wedges cut from the remaining limes.