This wonderfully fragrant Mexican soup is prepared with bitter limes. Especially important: Use only untreated organic limes!
Place garlic, water, chicken, onions and salt in a large saucepan. Bring to the boil and simmer over low heat with the lid on for about 35 minutes until the meat is tender. Pour the clear soup through a sieve and keep. Cut the chicken into thin strips and set aside. Prepare the cumin, cinnamon stick and oregano in a small frying pan (prepare ready to cook, e.g. peel, remove woody parts and dirt), then blend in a hand blender with 125 ml of the reserved clear soup. Heat the oil in a frying pan and sauté the onions for about two minutes until they are translucent. Add the peppers and tomatoes. Cook over medium heat for 7 minutes, stirring continuously. Add remaining clear soup and pureed spices. When clear soup comes to a boil, add 2 of the chicken breast strips cut into SCheaves. Cover and simmer over medium heat for 10 minutes. Add seasoning to the soup. To serve, place a lime slice in each soup cup and pour the hot soup over it. Serve lime halves and tortillas on a small plate. Add the right spice with a spicy salsa to dip the tortillas in.
This recipe comes from the 1000 Grains Markets recipe database.
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