mexican chicken soup w-lime

Ingredients For mexican chicken soup w-lime

• c

  1 1/4 cup chopped white onion or 1 1/2 cup
• clove

  3 cloves of garlic, minced
• 1 habanero pepper, we used 2 serrono peppers, seeded and minced
• tsp

  1/4 tps of ground cinnamon
• c

  1/4 cup of each, yellow, red, orange anf green bell pepper
• c

  1 cup of canned crushed tomatoes (low sodium)
• qt

  2 quarts of chicken stock (homemade is the best)
• tsp

  1 tsp of dried oregano (mexican if you have)
• tsp

  1/ 8 tsp of berber or 1/2 tsp of sriracha hot sauce
• tsp

  1 tsp of salt (we used salt for life 70% less sodium)
• lb

  1 1/2 lbs of skinless, boneless chicken thighs or breasts, trimmed of excess fat, steamed and cut in half crosswise. we used chicken quarters
• c

  1/3 cup of lime juice
• stalk

  2 ribs of celery chopped
• c

  1/4 cup chopped carrots
• c

  1 cup potatoes diced
• c

  1/4 cup of cilantro, leaves only
• c

  1 cup whole kernal toasted corn
• bunch

  1 bunch of cilantro, roughly chopped for garnish
• 2 avocados, pitted & peeled, roughly chopped for garnish
• 6 corn tortillas, cut into strips and fried
• c

  1 to 1 1/2 cups of canola or corn oil for frying the tortillas