Lime Soup

• 3 1/2 pounds chicken cut
• 1 each onions quatered
• 3 each cilantro
• 2 teaspoons salt
• 1 each green bell peppers chopped
• 1 1/2 teaspoons lime zest grated
• 3 tablespoons cilantro
• 8 each corn tortillas (6-inch)
• 1 x limes slices
• 6 cups water
• 1 each celery
• 6 each black peppercorns
• 1/2 teaspoon thyme
• 2 tablespoons vegetable oil
• 2 each limes
• 1/4 teaspoon salt and black pepper
• 1 x vegetable oil
• 1 x cilantro

1. Place chicken and next 7 ingredients in Dutch oven, bring to boil.
2. Cover, reduce heat, simmer 1 hour.
3. Remove chicken, reserve broth.
4. Let chicken cool.
5. Bone, chop chicken, set aside.
6. Strain broth to remove vegetables, set broth aside, discard vegetables.
7. Saute green pepper, onion in 2 tablespoon oil in Dutch oven.
8. Stir in tomatoes.
9. Cook 5 minutes.
10. Add reserved broth, lime rind, lime juice, 3 tablespoon cilantro.
11. Bring to boil, reduce heat, simmer uncovered 20 minutes.
12. Stir in chicken, salt and pepper; simmer uncovered, 10 minutes.
13. Cut each tortilla into 8 wedges; fry in hot oil until crisp.
14. Drain.
15. To serve, place 8 tortilla wedges in each soup bowl; add soup.
16. Garnish with lime this is close to what you remember.

chicken, onions, cilantro, salt, green bell peppers, lime zest, cilantro, corn tortillas, water, celery, black peppercorns, thyme, vegetable oil, limes, salt, vegetable oil, cilantro

Taken from recipeland.com/recipe/v/lime-soup-38274 (may not work)