Ingredients

Broth

• 1/2 or whole chicken, or 4 leg quarters (in pieces)
• salt/pepper (for seasoning chicken)
• 1 medium onion, sliced
• 1 carrot, coarsly chopped
• 1 stalk celery, coarsly chopped
• 4 quarts water
• 6 peppercorns
• 3 cloves garlic, halved
• 1 tsp thyme
• 2 Tbsp cilantro
• 1 tsp grated lime rind

Soup

• small onion
• 1 green pepper
• 1 large tomato
• juice of 2-3 limes
• broth from above
• cayenne pepper
• salt
• 2 Tbsp cilantro, chopped
• tortilla chips
• avocado slices
• cheese (optional)

Broth Preparation

1. Salt and pepper chicken, combine with onion and water. Bring to a boil.
2. Skim foam. Add celery, carrot, thyme, garlic, lime rind, peppercorn. Simmer 10-15 minutes, or until chicken is cooked through. Remove chicken and set aside. Lower heat while chicken cools.
3. De-bone chicken and return bones to the pot. Bring to a boil again and cook 1 hour. Skim fat while broth simmers.
4. Shred chicken and refrigerate. Strain broth and discard solids.

Soup Preparation

1. Saute onion & green pepper, lightly salt & cayenne. Add tomato, cook 5 min. Add broth, lime juice, and cilantro. Bring to a boil. Simmer 20 min.
2. Stir in chicken, salt & pepper. Simmer 10 minutes. Garnish w/ tortilla chips, avocado, and cheese and serve.