Sopa de Lima

Ingredients

• 1 kg (2 lb)bone-in chicken pieces
• 2 L (8 cups)chicken broth
• 4limas agrias — Yucatecan sour limes, halved
• 3roma tomatoes — diced
• 1white onion — finely chopped
• 1green bell pepper — diced
• 1habanero chile — whole, for perfume
• 4 clovesgarlic — minced
• 1 tspMexican oregano — toasted
• 6corn tortillas — cut into strips and fried crisp
• 2 tbspneutral oil
• 1 tspfine salt

Method

1. Begin by preparing the vegetables. Cut the roma tomatoes in half, peel and quarter the white onion, and peel the garlic cloves. Keep the habanero chile whole for now. Heat a large, dry skillet over medium-high heat and add the tomatoes, onion, garlic, and whole habanero. Allow them to char, turning occasionally, until the tomatoes are blistered and the onion and garlic are softened and fragrant, about 8-10 minutes. The habanero should have some blackened spots but remain intact.
2. Transfer the charred vegetables to a blender. Add 1 tsp of Mexican oregano and blend until smooth. Heat 2 tbsp of neutral oil in a large pot over medium heat. Pour the blended mixture into the pot and fry it, stirring frequently, until it thickens and darkens in color, about 5-7 minutes. This step develops the deep, rich flavor base of your soup.
3. Once the base has thickened, pour in 2 L (8 cups) of chicken broth. Stir to combine, then add 1 kg (2 lb) of bone-in chicken pieces. Bring the mixture to a gentle simmer over medium heat. Allow it to cook until the chicken is cooked through and tender, about 25-30 minutes. The chicken should easily pull away from the bone.
4. While the soup simmers, prepare the tortillas. Cut 6 corn tortillas into thin strips. Heat a small amount of oil in a skillet over medium heat and fry the strips until they are golden and crisp. Remove them from the oil and drain on paper towels. Set aside for garnishing.
5. Once the chicken is tender, remove it from the pot and let it cool slightly. Shred the meat, discarding the bones, and return the shredded chicken to the pot. Season the soup with 1 tsp of fine salt, adjusting to taste. Turn off the heat and let the soup settle for a few minutes to allow the flavors to meld.
6. To serve, ladle the soup into bowls. Garnish each bowl with a handful of the crisp tortilla strips. If desired, add slices of fresh avocado and a squeeze of juice from the limas agrias to each bowl. The bright, citrusy aroma from the limas will enhance the soup's flavor and aroma, making it truly inviting.