My favorite soup recipe

It's the limes that make this one so special and delicious!

From the recipe book:
Sausalito, Cooking with a View
Favorite Recipes from the Sausalito Woman's Club

Chicken Lime Soup
Serves 6

Olive oil cooking spray
8 chicken thighs, boned and skinned (or 2-3 lg. breasts)
6 limes
1 1/2 quarts chicken broth (1 box)
6 cloves garlic, minced
1/2 cup diced celery
1 cup diced carrots
8 fresh mushrooms, sliced
1 1/2 cups diced zucchini
1 14 1/2-oz. can diced tomatoes
1/2 cup fresh cilantro, minced
1/2 cup medium salsa
Salt & pepper
1 package tortilla chips (for bay area, Casa Sanchez is my fave!)
2 cups cooked white long-grain rice

Spray chicken with olive oil and squeeze the juice of 2 limes over them in a glass casserole dish. Allow to marinate for 30 minutes or so. Grill 5 minutes to a side, or until done. Allow to cool. Shred (2 forks method) and reserve.

Bring broth to a simmer, add garlic, celery and carrots, and simmer 15 minutes. Add zucchini and mushrooms and simmer for 5 minutes. Add the chicken, juice of remaining limes, tomatoes and simmer a few minutes. Remove from heat and stir in salsa and cilantro. Season to taste with salt and pepper. Spoon into soup bowls. Pass rice and tortilla chips in separate bowls.

Enjoy!