CHICKEN LIME SOUP

2 whole chicken breasts, about 4 oz.
10 cups of water
3 cloves of garlic
1/2 onion
1 tablespoon cilantro, chopped
1 tablespoon salt
1/2 teaspoon ground cumin
1 (1-inch) cinnamon stick
1 whole clove
1 tablespoon dried oregano
1 tablespoon of oil
1/2 cup red onion, chopped
1/2 cup green bell pepper, finely chopped
2 cups (16 oz.) tomatoes, peeled and chopped
5 tablespoons Lime Juice
4 key limes, 3 halved, 1 sliced
4 chicken livers, cut up
1 avocado, peeled, pitted and sliced
Fried tortilla strips

Place the chicken breasts, water, garlic, onion, cilantro and salt in a large pot and bring to a boil. Cook covered over low heat for 35-40 minutes or until chicken is tender.

Strain and reserve the stock. Shred chicken and set aside.

Toast the cumin, cinnamon, clove and oregano in a small skillet; transfer to a blender. Add 1/2 cup of the reserved chicken stock and puree.

Heat oil in a skillet, add onion and saute for 2 minutes.

Add tomatoes and cook over medium heat for 7 minutes, stirring constantly.

Add the rest of the chicken stock and pureed spices. When the broth comes to a boil, add 5 tablespoons of lime juice, the chicken and the chicken livers. Cover and cook over medium heat for 10 minutes. Adjust seasoning to taste.

To serve, place a slice of lime in the bottom of each bowl and cover with hot soup. Separately pass a plate of lime halves, avocado slices and tortilla strips.