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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 1/2 x ca. 450 g | Chicken; broiler-fryer, cut |
| 6 Tasse | water |
| 1 | Med Onion; quartered |
| 1 | Celery |
| 3 | Cilantro; or parsley sprigs |
| 6 | Pepper corn |
| 2 Teelöffel | salt |
| 1/2 Teelöffel | thyme |
| 1 | Med Green pepper; chopped |
| 2 Esslöffel | vegetable oil |
| 1 1/2 Teelöffel | Lime rind ; grated |
| 2 | Lime |
| 3 Esslöffel | Cilantro; chopped fresh or |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 8 | Corn Tortillas |
| 1 | vegetable oil |
| 1 | Lime; slices (optional) |
| 1 | Cilantro; fresh (optional) |
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Place chicken and next 7 ingredients in Dutch oven; bring to boil. Cover, reduce heat; simmer 1 hour.
Remove chicken, reserve broth. Let chicken cool. Bone, chop chicken; set aside. Strain broth to remove vegetables; set broth aside, discard vegetables. Saute green pepper, onion in 2 Tbsp oil in Dutch oven. Stir in tomatoes. Cook 5 minutes. Add reserved broth, lime rind, lime juice, 3 Tbsp cilantro. Bring to boil; reduce heat, simmer uncovered 20 minutes. Stir in chicken, salt and pepper; simmer uncovered, 10 minutes. Cut each tortilla into 8 wedges; fry in hot oil until crisp. Drain. To serve, place 8 tortilla wedges in each soup bowl; add soup. Garnish with lime slices and cilantro if desired. Yield: 8 cups. I hope this is close to what you remember. My husband and I had a similar soup on our honeymoon in Cancun From: Barbara Vaughan (VBGX82B)
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