Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Salt
1/2 ts Thyme
1 ea Med Green pepper; chopped
2 tb Vegetable oil
1 1/2 ts Lime rind ; grated
2 ea Lime
3 tb Cilantro; chopped fresh or
1/4 ts Salt pepper
8 ea Corn tortillas
1 x Vegetable oil
1 x Lime; slices (optional)
1 x Cilantro; fresh (optional)

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. Drain. To serve, place 8 tortilla wedges in each soup bowl;
add soup. Garnish with lime slices and cilantro if desired. Yield: 8
cups. I hope this is close to what you remember. My husband and I
had a similar soup on our honeymoon in Cancun FROM:
BARBARA VAUGHAN (VBGX82B)

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