User:Conecycles

MEXICAN CHICKEN LIME SOUP

6 cups chicken stock 2 boneless, skinless chicken breasts, cut into thin slices 1 tablespoon olive or corn oil 8-10 cloves garlic, minced 1 small onion, thinly sliced 1/3 cup chopped cilantro 1-4 (depending on how hot you want) Serrano or jalapeno peppers, thinly sliced 1/3 cup fresh lime juice Salt and pepper to taste

Heat oil in a large saucepan. Add onion, garlic, and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients except cilantro. Simmer soup until chicken is cooked, abut 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup and if you desire, sprinkle with broken tortilla chips or baked tortillas cut into matchsticks as garnish.

Hint: You can also substitute shrimp for the chicken.