Sopa De Lima (Mexican Lime Soup)

• 9 cups chicken broth
• 5 skinless, boneless chicken breast halves
• 1 large red onion, quartered
• 5 cloves garlic, chopped
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon vegetable oil
• 4 green onions, chopped
• 1 large green chile pepper, seeded and chopped
• 2 large tomatoes, peeled and chopped
• 6 limes, juiced
• 1/2 lime
• 1/2 cup chopped fresh cilantro
• tortilla chips, for topping

1. Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
2. Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

chicken broth, skinless, red onion, garlic, oregano, salt, ground black pepper, thyme, vegetable oil, green onions, green chile pepper, tomatoes, lime, fresh cilantro, tortilla chips

Taken from www.allrecipes.com/recipe/203762/sopa-de-lima-mexican-lime-soup/ (may not work)