Sopa de Lima

• 1 tablespoon lard or butter
• 1 large white onion, chopped
• 1 pound tomatoes, peeled, seeded and chopped (if fresh tomatoes are unsatisfactory, use imported canned whole tomatoes)
• 1 green pepper, seeded and chopped
• 2 quarts chicken broth
• 1 pound chicken breasts, poached and shredded
• 1/2 lime, sliced
• Tortilla chips for garnish
• Chilis of choice for garnish
• 1/2 medium white onion for garnish
• 3 limes, chopped, for garnish

1. In a large saucepan melt lard or butter.
2. Add onion, and cook until translucent.
3. Do not brown.
4. Add tomatoes, and cook over high flame for about 3 minutes.
5. Stir in the green peppers and chicken broth.
6. Simmer about 10 minutes.
7. Add lime slices, and let simmer for 5 more minutes.
8. Add salt to taste.
9. Place some tortilla chips in each bowl; add equal parts of the shredded chicken.
10. Pour hot soup over everything.
11. Serve garnished with chopped onions, ground hot chilis and chopped lime.

lard, white onion, tomatoes, green pepper, chicken broth, chicken breasts, lime, tortilla chips, choice, white onion

Taken from cooking.nytimes.com/recipes/7102 (may not work)