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Ingredients:

2 – boneless chicken breast

1 – large carrot, cut into chunks

1 – large onion, cut into chunks

1 – large bell pepper, cut into chunks

2 – medium size tomatoes, cut into chunks

1 – stick celery, cut into chunks

2 cloves garlic, chopped

¼ tsp. Ginger, chopped

2 chicken cubes

cilantro to taste

1 – large can whole tomatoes

¼ cup lime juice

Pinch of thyme, cumin, oregano, black pepper and salt

½ cup corn tortillas cut lengthwise and fried crisp

Method of Preparation:

Trim the chicken breast removing all the fat.

In a medium size pot, combine the chicken, carrots, onion, bell pepper, tomato chunks, celery, garlic, ginger, cilantro and chicken cubes.

Add water to cover chicken and vegetables.

This is then brought to a boil for 20 minutes.

Strain soup through a sieve reserving the broth. Separate the chicken from the vegetables and discard the vegetables. Shred the chicken.

Bring the reserved broth to a boil and reduce heat to a simmer.

Blend in whole tomatoes, add lime juice, seasoning and shredded chicken.

Simmer for 15 minutes.

*Ladle into bowls and garnish with crispy corn tortillas and a slice of lime.

Tags: Recipe Of The Day: Chaa Creek's Supa de LIMA