This recipe starts with a homemade chicken stock, but you could use a good quality store-bought broth. You'll need 8 cups. Before using it, simmer it with a bay leaf and some cut-up fresh tomato to approximate the flavors in the homemade broth. Strain it before using.
1 whole chicken (4 to 5 lb.), rinsed
1 onion, halved
1 celery stalk
2 green bell peppers, roasted
2 large tomatoes, roasted
1 bay leaf
1/4 cup olive oil
1/4 medium Spanish onion, chopped
20 cloves garlic, sliced
5 limes--4 juiced and 1 thinly sliced
Salt and freshly ground black pepper
3 small radishes, thinly sliced
1 avocado, diced
1. Make the stock: Place chicken in large, heavy stockpot and cover with cold water (at least 16 cups). Bring water to a boil, reduce to a simmer and cook for 30 minutes. Skim off any scum that rises to the surface.
2. Add onion, carrot, celery, bell peppers, tomatoes, and bay leaf. Continue simmering for 3 hours, adding water if needed to keep chicken covered. Strain stock into a clean bowl.
3. Make the soup: In a heavy stockpot, heat olive oil over medium heat until hot but not smoking. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add lime juice and stir to reduce, about 1 minute, then add 8 cups chicken stock. Bring soup to boil, reduce to a simmer, and cook 15 minutes to reduce slightly.
4. In a blender or using an immersible blender, puree soup and return to pot. Heat soup until just hot. Taste, then adjust seasoning with salt and pepper.
5. To serve, garnish each serving with a thin slice of lime, 2 radish slices, and chunks of avocado.