Sopa De Lima

Jacquelynn Sokol

1 c. white onion

3/4 c. green bell pepper

3/4 c. tomatoes

4 limes for juice or more

2 limes cut in slices

2 chicken breasts

4 tortillas cut in strips and fried

2 quarts chicken broth

2 chicken bouillon cubes

Oregano

Cilantro

Cook the chicken with garlic, oregano, cilantro, and salt in 2 quarts of water. Remove chicken from broth and shred. Strain the broth or spoon out the chicken fat on the edges. Chop onion, pepper, and tomatoes and sauté over low heat in small amount of oil until transparent. Add to chicken broth along with bouillon and limejuice and cook for 10 minutes. Serve soup with tortilla slices and lime slices.