Mexican Chicken Soup

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.