SOPA DE LIMA

"This particular soup is especially enjoyable because it has a variety of textures that please children. Crushing tortilla chips, squeezing lime wedges and sprinkling with grated cheese are the final flourishes to a very hearty dish popular in Mexico."

1 whole chicken (3 to 4 pounds)
Water to cover (12 to 14 cups)
1 large Spanish onion, chopped
1 teaspoon salt
Freshly ground pepper to taste
1 (28-ounce) can whole tomatoes
1/4 cup chopped fresh cilantro
FOR SERVING:
Tortilla chips
Cheddar or Jack cheese
Lime wedges

Wash and dry chicken. Place in 6-quart kettle and add water to cover. Add chopped onion, salt and pepper. Simmer 2 hours or so, until chicken begins to come off bones.

Remove from heat and lift chicken with slotted spoon, placing in bowl to cool.

Cool broth and remove fat from surface. Add canned tomatoes, crushing by hand as you add. Simmer broth gently.

Remove skin and bones from chicken and return shredded chicken pieces to simmering broth. Add chopped cilantro and cook 30 minutes.

Ladle into large soup bowls and serve with basket of crisp tortilla chips, grated Cheddar or Jack cheese and wedges of fresh lime. Garnish with some of each.

Yield: 8 servings
Source: Mothers and Daughters at Home: 35 projects to make together by Charlotte Lyons