members recipes

This soup is a Yucatan speciality. This recipe is extremely easy to prepare - even my 19 year old daughter cooked it for her University friends.

Ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
1 ½ cups thinly sliced celery
3 boneless chicken breasts
5 cups chicken broth (or chicken stock)
6 cloves garlic, peeled and sliced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon crushed chili pepper
1 large can tomatoes
6 to 8 tablespoons lime juice
Salt
Pepper
4-5 large tortilla chips

Method
Heat olive oil in a large saucepan. Add the onion and celery, and cook over medium-low heat until tender. Add broth to vegetables. Bring to boil; reduce heat.

Cut the chicken into strips or bite-size pieces. Add the chicken breasts to the broth. Simmer, uncovered for about 10 minutes.

Add the garlic, chilli powder, cumin, and crushed chili pepper. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Add the tomatoes and limejuice and simmer for 10 minutes. Season to taste with salt and pepper.

Break the tortilla chips into serving bowls (makes about four servings) and ladle the soup on top.