3 1/2 lb Chicken -- broiler-fryer, cut

1 ea Med Onion -- quartered

3 ea Cilantro -- or parsley sprigs

2 ts Salt

1 ea Med Green pepper -- chopped

1 1/2 ts Lime rind -- grated

3 tb Cilantro --

8 ea Corn tortillas

1 x Lime -- slices (optional)

6 c Water

1 ea Celery

6 ea Peppercorn

1/2 ts Thyme

2 tb Vegetable oil

2 ea Lime

1/4 ts alt & pepper

1 x Vegetable oil

1 x Cilantro -- fresh (optional)

Place chicken and next 7 ingredients in Dutch oven; bring to boil. Cover, reduce heat; simmer 1 hour. Remove chicken,reserve broth. Let chicken cool. Bone, chop chicken; set aside. Strain broth to remove vegetables; set broth aside, discard vegetables. Saute green pepper, onion in 2 Tbsp oil in Dutch oven. Stir in tomatoes. Cook 5 minutes. Add reserved broth, lime rind, lime juice, 3 Tbsp cilantro. Bring to boil; reduce heat, simmer uncovered 20 minutes. Stir in chicken, salt and pepper; simmer uncovered, 10 minutes. Cut each tortilla into 8 wedges; fry in hot oil until crisp. Drain. To serve, place 8 tortilla wedges in each soup bowl; add soup. Garnish with lime this is close to what you remember. My husband and I had a similar soup on our honeymoon in Cancun FROM: BARBARA VAUGHAN (VBGX82B)