Mexican Lime Soup Recipe

• 30 grams / 1 oz of butter
• 1 onion
• 1 tomato
• 1 small green or red capsicum
• ½ to 1 teaspoon of minced chilli
• 6 cups of chicken stock
• 2 limes or lemons
• 200 grams / 7 oz of diced cooked chicken

Peel and finely chop the onion. Peel the tomato by carefully making a cross with a knife on the bottom of the tomato and lowering it into a bowl of boiling water for 30 seconds. Then run the tomato under cold water. The skin should have begun to lift making it easier to peel off completely. Finely chop the tomato and capsicum. Peel the zest or rind off one lime and squeeze the juice out of one half. Slice the remaining lime thinly. In a large saucepan melt the butter, add the finely chopped onion and sauté for 3 to 4 minutes. Add the tomato, capsicum, minced chilli and cook for another 2 minutes. Pour in the chicken stock and add the lime peel and juice. Cover and simmer for another 5 minutes. Remove the peel. Add the diced chicken and heat through. Serve garnished with thinly sliced lime.

(Serves 6)