Chicken Lime Soup
|Chicken broth||8 Cup (128 tbs)|
|Chicken livers||4 (Optional)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon|
|Tomatoes||2 Large, skinned and diced|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced grapefruit peel||4|
|Fresh lime juice||3 Tablespoon|
|Corn tortillas||6 , cut into strips & crisp fried|
|Serrano chili peppers||1⁄3 Cup (5.33 tbs), diced|
In a stock pot, combine the chicken broth and chicken breasts.
Simmer 15 minutes.
Add the livers and simmer 10 minutes more.
Remove and finely chop the livers and shred the breasts.
Strain broth, and return to stock pot.
In skillet, saute the onion and garlic in oil about 5 minutes.
Add the tomatoes, green pepper and oregano.
Cook another 5 minutes and stir into broth.
Add the grapefruit peel and lime juice.
Simmer 20 minutes and add the chicken.
Heat thoroughly and remove peel.
ready to serve.