Hawaiian Lime Soup

Ingredients

• 3 1/2 lb Chicken; broiler-fryer, cut
• 6 c Water
• 1 ea Med Onion; quartered
• 1 ea Celery
• 3 ea Cilantro; or parsley sprigs
• 6 ea Peppercorn
• 2 t Salt
• 1/2 t Thyme
• 1 ea Med Green pepper; chopped
• 2 T Vegetable oil
• 1 1/2 t Lime rind ; grated
• 2 ea Lime
• 3 T Cilantro; chopped fresh or
• 1/4 t Salt & pepper
• 8 ea Corn tortillas
• 1 Vegetable oil
• 1 Lime; slices (optional)
• 1 Cilantro; fresh (optional)

Directions

1. Place chicken and next 7 ingredients in Dutch oven; bring to boil. Cover, reduce heat; simmer 1 hour. Remove chicken,reserve broth. Let chicken cool. Bone, chop chicken; set aside. Strain broth to remove vegetables; set broth aside, discard vegetables. Saute green pepper, onion in 2 Tbsp oil in Dutch oven. Stir in tomatoes. Cook 5 minutes. Add reserved broth, lime rind, lime juice, 3 Tbsp cilantro. Bring to boil; reduce heat, simmer uncovered 20 minutes. Stir in chicken, salt and pepper; simmer uncovered, 10 minutes. Cut each tortilla into 8 wedges; fry in hot oil until crisp.

2. Drain. To serve, place 8 tortilla wedges in each soup bowl; add soup. Garnish with lime slices and cilantro if desired.

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Corn Tortilla	1 medium flour (45g)	140
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Lime	juice of 1 lime (44ml)	11
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.