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Mexican Lime Soup Recipe

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This recipe for Mexican Lime Soup, by , is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Dunn
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 oz) cans chicken broth
1 medium onion, thinly sliced and separated into rings
1 large green bell pepper, cut into thin strips
1 large red bell pepper, cut into thin strips
2/3 cup thinly sliced carrots
2/3 cup sliced celery
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cooked chicken Breast
2-3 T chopped fresh cilantro
2 T fresh lime juice
Lime slices
4 (6") corn tortillas
2 T vegetable oil

Directions:
Directions:
Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chicken, cilantro and lime juice; cook until heated.

Ladle soup into individual bowls; top each serving with lime slices and tortilla strips.

Tortilla Strips: Cut each tortilla into thin strips.
Heat oil in a large skillet until hot. Add tortilla strips and fry 3 to 4 minutes or until crispy. Drain on paper towel. Yield 1 1/2 cups

Number Of Servings:
Number Of Servings:
7 cups
Preparation Time:
Preparation Time:
Depends on how fast you caan chop and cut!
Personal Notes:
Personal Notes:
I added extra chicken to the soup. Make sure you add it right before you serve the soup so you do not over cook the chicken.

 

 

 

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