Lime Soup

1 whole chicken, about 3 - 4 pounds

Water to cover, about 12 to 14 cups

1 large Spanish onion, choped

1 tsp. salt

Fresh pepper to taste

28-ounce can whole tomatoes

1/4 c. chopped fresh cilantro

Tortilla chips

Cheddar or Jack cheese

Lime wedges

Wash and dry the chicken. Place it in a 1-quart kettle and add water to cover the chicken. Add the chopped onion salt and pepper. Simmer for two hours or so, until the chicken begins to come off the bones. Remove from the heat and lift chicken with a slotted spoon, placing it into a bowl to cool. Cool broth and remove fat accumulation from surface. Add the canned tomatoes, crushing by hand as you add them. Simmer broth gently. Remove skin and bones from chicken and return shredded chicken pieces to the simmering broth. Add chopped cilantro and cook for 30 minutes. (Opt. - You can add black or pinto beans, corn and/or green beans to make a heartier soup.)

To serve: Ladle into large soup bowls and serve with a basket of crisp tortilla chips, grated Cheddar or Jack cheese, and wedges of fresh lime. Garnish with some of each. You may also want to garnish with a dollop of sour cream and/or fresh avacado.

Makes 8 servings.