Chicken Lime Soup

in ,
  • 2 whole chicken breasts, about 4 oz. each
  • 10 cups of water
  • 3 garlic cloves
  • ½ onion
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon salt
  • ½ teaspoon ground cumin
  • 1 (1″) cinnamon stick
  • 1 whole clove
  • 1 tablespoon dried oregano
  • 1 tablespoon of oil
  • ½ cup red onion, chopped
  • ½ cup green bell pepper, finely chopped
  • 2 (16 oz.) cups tomatoes, peeled and chopped
  • 5 tablespoons Nellie & Joe’s Key West Lime Juice
  • 4 key limes, 3 halved, 1 sliced
  • 4 chicken livers, cut up
  • 1 avocado, peeled, pitted and sliced
  • Fried tortilla strips

Chicken Lime Soup preparation:
Place the chicken breasts, water, garlic, onion, cilantro and salt in a large pot and bring to a boil. Cook covered over low heat for 35-40 minutes or until chicken is tender. Strain and reserve the stock. Shred chicken and set aside. Toast the cumin, cinnamon, clove and oregano in a small skillet, then transfer to a blender. Add ½ cup of the reserved chicken stock and pureé. Heat the oil in a skillet, add onion and sauteé for 2 minutes. Add tomatoes and cook over medium heat for 7 minutes, stirring constantly. Add the rest of the chicken stock and pureéd spices. When the broth comes to a boil, add 5 tablespoons of Nellie & Joe’s Key West Lime Juice, the chicken and the chicken livers. Cover and cook over medium heat for 10 minutes. Adjust seasoning to taste. To serve, place a slice of lime in the bottom of each bowl and cover with hot soup. Separately pass a plate of lime halves, avocado slices and tortilla strips.