Ingredients
2 ea Whole chicken breasts, about 4 oz each
10 cup Water
3 ea Cloves of garlic 
1/2 ea Onion
1 tbsp Cilantro, chopped
1 tbsp Salt
1/2 tsp Ground Cumin
1 ea Cinnamon stick 1”
1 ea Whole Clove
1 tbsp Oregano, dried
1 tbsp Pomace Olive Oil
1/2 cup Red onion, chopped
1/2 cup Green bell pepper, finely chopped
2 cup Tomatoes, peeled, chopped
5 tbsp Key Lime Juice
4 ea Key limes, 3 halved, 1 sliced
4 ea Chicken livers, cut up
1 ea Avocado, peeled, pitted, sliced
Fried tortilla strips

Preparation
Place chicken breasts, water, garlic, onion, cilantro and salt in a large pot and bring to boil. Cook covered over low heat for 35-40 minutes or until chicken is tender. Strain and reserve stock. Shred chicken and set aside. Toast cumin, cinnamon, clove and oregano in a small skillet, then transfer to a blender. Add 1/2 cup of reserved chicken stock and puree. Heat oil in a skillet, add onion and sauté for 2 minutes. Add tomatoes and cook over medium heat for 7 minutes, stirring constantly. Add the rest of the chicken stock and pureed spices. When the broth comes to a boil, add Key Lime Juice, the chicken and the chicken livers. Cover and cook over medium heat for 10 minutes. Adjust seasoning to taste.

Setting
Place a slice of lime in the bottom of each bowl and cover with hot soup. Separately pass a plate of lime halves, avocado slices and tortilla strips.

Specialty Ingredients
#1-059 Whole Clove
#1-076 Whole Oregano
#1-062 Ground Cumin
#20107 Pomace Olive Oil
#90095 Key Lime Juice