Mexican Lime Soup With Chicken

Step 1: First, simmer the chicken gizzards in 1 teaspoon salted water for 30 minutes.

Step 2: Heat the 2 tablespoons oil in a saucepan, then add the onion.

Step 3: Let the onion cook until soft.

Step 4: Add the green bell pepper, stirring for one minute.

Step 5: Next, add the tomato. Cook on medium heat for 3 to 4 minutes.

Step 6: Add the chilies, the chicken stock, the lime juice and the lime shell.

Step 7: Bring everything to a boil. Reduce heat and simmer.

Step 8: While it's simmering, add the chopped livers and the chopped gizzards.

Step 9: Add salt and pepper to taste, if desired.

Step 10: In the meantime, heat 1/4 cup oil in a skillet on the stove top.

Step 11: Cut the tortillas into strips. Add them to the hot oil in the skillet in batches, making sure to turn them over.

Step 12: When the tortillas are crisp, drain them on a paper towel.

Step 13: Put the soup into bowls, adding tortilla strips to the top of each bowl.

Step 14: Put a lime slice on the rim of each bowl.