Sopa de Lima

Ingredients

• 2 pieces Chicken breast
• 6 cups Chicken broth
• 3 pieces Limes (preferably Mexican limas)
• 1 medium White onion, diced
• 0.5 cup Red bell pepper, diced
• 2 pieces Garlic cloves, minced
• 4 pieces Corn tortillas, sliced into strips
• 0.25 cup Vegetable oil
• 1 teaspoon Dried oregano
• to taste Salt and black pepper
• 2 tablespoons Fresh cilantro, chopped(optional)

Instructions

1. 1

   In a large pot, poach the chicken breasts in the chicken broth until cooked through, about 20 minutes. Remove chicken, shred it, and set aside.

2. 2

   In a skillet, heat the vegetable oil and fry the tortilla strips until golden and crispy. Drain on paper towels.

3. 3

   In the same pot used for the broth, sauté the onion, bell pepper, and garlic until softened.

4. 4

   Add the shredded chicken and oregano back into the broth. Bring to a simmer.

5. 5

   Slice two limes into rounds and add them to the simmering soup for 5-10 minutes to infuse the flavor. Juice the remaining lime into the pot.

6. 6

   Season with salt and pepper to taste.

7. 7

   To serve, ladle the soup into bowls, top with a generous handful of crispy tortilla strips and fresh cilantro.