Sopa de Lima (Mexican Lime Soup)

Ingredients:

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 tsp dried oregano
1 tsp salt
1 tsp ground black pepper
1/2 tsp dried thyme
1 Tbsp vegetable oil
4 green onions
1 large green chile pepper (New Mexico or other), seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
1/2 lime
1/2 cu chopped fresh cilantro

Instructions:

Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot. Reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165°F. Remove the cooked chicken to a cutting board and shred into bite-sized strips. Return to the simmering pot.

Heat the oil in a skillet over medium heat. Cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooling until soft, about 5 minutes more. Pour the mixture into the pot with the chicken soup. Season with the salt, return the soup to a simmer. Add the lime juice and 1/2 a lime. Cook another 10 minutes. Remove the pot from the heat and remove the lime half. Stir in the cilantro and serve.

Serves 8.

From allrecipes.com