Last revised: 23-Sep-07 08:34
Those that know me, know how I cook. I use only fresh, natural, minimally processed ingredients and do most everything "by hand." This recipe is no exception. Tasty, easy to make, and wonderful on a cool Everett night, this is quickly becoming one of our favorites. The recipe described below serves about 4.
In large cast-iron pan or medium sized cast-iron pot; heat oil, add onions, red pepper, jalapeno pepper, and garlic. Cook over medium-high heat, stirring frequently, 3-4 minutes or until just barely tender.
Add broth and tomatoes; bring to a boil.
Add chicken, bay leaf, marjoram and thyme; cook, stirring occasionally, about 5 minutes or so until heated through and flavors are blended.
Just before serving, remove and discard bay leaf.
Stir lettuce and lime juice into soup; serve with lime wedges and hot pepper sauce.