SOPA DE LIMON

Ingredients:

• 6 corn tortillas, cut in wedges
• 1 chicken breast, boned & skinned
• 2 onions - 1 quartered, 1 chopped
• 2 cloves garlic, chopped
• 6 c. chicken broth
• 4 peppercorns
• 1/2 tsp. thyme leaves
• 1 tbsp. olive oil
• 2 green chilies, chopped
• Juice & zest of 1 lemon
• 1 tbsp. grapefruit zest
• Cilantro leaves for garnish
• Tomato

Instructions:

• 1. Spread tortilla wedges in a single layer on a baking sheet, then air dry, in a 200 degree oven for about 20 minutes, turning once.
• 2. Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns and thyme. Raise to a boil, then reduce heat and simmer 20 minutes.
• 3. Lift chicken from broth and shred with 2 forks. Strain broth and reserve.
• 4. In soup pot, heat olive oil, then saute chopped onion and chilies over medium heat until onion is soft. Add tomato and saute about 5 minutes, stirring all the while.
• 5. Pour broth back into soup pot, salt to taste and raise to a boil. Add lemon juice and zest and grapefruit zest. Simmer 20 minutes or so.
• 6. Ladle soup over tortilla wedges in serving bowls and garnish.