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Receta Key Lime Mexican Soup

by Global Cookbook

Ingredientes

2 Tbsp. canola oil 2 c. finely minced red onions (2 medium) 1 tsp finely chopped garlic (1 medium) 3 Tbsp. seeded and finely chopped Serrano chiles 1/2 tsp dry oregano 1/2 tsp dry cumin

1/2 tsp grnd cloves 1/2 tsp grnd cinnamon 1 x salt and Pepper to taste 2 c. skinned, diced Plum tomatoes (12 ounce.) 6 c. chicken broth 1 1/2 lb chicken cutlets

Direcciones

1. 6 Key Limes (2 cut into wedges for condiment, 2 juiced for 2 tbsp. juice, and 2 thinly sliced for garnish)
2. 8 corn tortillas, cut in half and then crosswise into 1/2 inch strips 6 to 8 sprigs of cilantro... Use leaves for garnish 1 Haas Avocado
3. In a 5 qt Dutch oven, heat the oil over medium high heat. Add in 1 c. of the onions, garlic and 1 tbsp. of the chile and saute/fry, stirring frequently, for 3 min. In a c., combine the oregano, cumin, cloves, cinnamon, salt and pepper, and add in it to the onion mix. Cook, stirring, 1 to 2 min more. Stir in the tomatoes, and continue to cook, stirring occasionally, for 5 min. Add in the chicken broth and bring to a boil. Add in the chicken cutlets, turn the heat to medium low, and poach the chicken for 8 to 10 min, or possibly till just cooked through.
4. Remove the chicken with tongs and cold just sufficient to be able to handle them. While the chicken is cooling, stir the lime juice into the soup. Tear the cutlets into shreds and add in to the soup. Heat over low heat till the soup is warm sufficient to serve.
5. Peel and cut the avocado into 1/2 inch cubes. To serve, ladle the soup into large bowls, float a slice of lime on top, scatter the cilantro leaves over all, and top with tortilla strips.
6. Pass small bowls of remaining red onions, chopped Serrano, diced avocado, and wedges of lime.

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