Preparation / Directions:
in one large stock pot add bay leaf olive oil and bay leaf, heat on low, add challots, green onion, chopped fresh pepper, minced garlic, 1 tblsp of butter, and tomates. once all above is heated and veg. are clear place chicken in pot cover with water and add salt and black pepper. Bring to a boil, cover and lower to a simmer for 45 minutes./ 1 hr. When chicken has simmered for about an hr. remove whole chicken, and or pieces. and bay leaf, drain over pot. Turn off broth and let settle. Shred chicken and set aside. Meanwhile slice tortillas into 1/4's. chop hydrated pepper and add to pot with other ing. place shredded chicken into pot with other ing. bring back to a simmer add wine and cream. add any remaining ing. including tortillas When done add 1 squeze of lime. Let simmer for up to an hr. Take tortilla slivers and place itno hot oil fry until crisp. set aside to drain on paper towels and sprinkle with salt as soon as out of hot oil. When serving soup squeze fresh lime into each bowl and top with fried tortilla slivers, grated cheese sour cream and chives, serve with fresh lime on side.
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