South of the Border Chicken Soup (with a touch of lime)
SOURCE: The All New Good Housekeeping Cookbook
(Hearst Books)
Yield: about 16 cups or 8 main-dish servings
- 8 medium all-purpose potatoes (2-1/2 pounds)
- 1 chicken (4 pounds), cut into 8 pieces
- 3 large stalks celery, each cut into thirds
- 3 carrots, peeled and each cut into thirds
- 2 medium onions, not peeled, each cut into quarters
- 10 cups water
- 10 sprigs plus 1/4 cup chopped fresh cilantro
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 can (15-1/4 to 16 ounces) whole-kernel corn, drained
- 2 teaspoons salt
- 1/4 cup fresh lime juice (about 2 large limes)
- 2 ripe medium avocados, cut into 1/2-inch pieces
- tortilla chips
- lime wedges
Peel 3 potatoes. In 8-quart Dutch oven, combine chicken,
peeled potatoes, celery, carrots, onions, water, cilantro
sprigs, bay leaves, and peppercorns; heat to boiling over
high heat. Reduce heat; cover and simmer until chicken loses
its pink color throughout and vegetables are tender, 35 to
45 minutes. Transfer chicken and potatoes to separate bowls.
Strain broth through sieve into large bowl; discard vegetables.
Skim and discard fat from broth; return broth to same clean
Dutch oven. Mash cooked potatoes with 1 cup broth; stir mashed-potato
mixture into broth in Dutch oven.
Peel and chop remaining 5 potatoes. Add potatoes to broth;
heat to boiling over high heat. Reduce heat; cover and simmer
until potatoes are tender, about 10 minutes.
Meanwhile, discard skin and bones from chicken; cut chicken
into bite-size pieces. Stir chicken, corn, and salt into broth;
heat through.
Just before serving, stir lime juice and chopped cilantro
into soup. Serve with avocado, tortilla chips, and lime wedges.
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