Sopa de Lima

Ingredients

• •2 tomatoes
• •1 onion, divided
• •1 bell pepper
• •2 lb chicken thighs
• •8 cups chicken broth
• •2 cloves garlic
• •1 tsp dried oregano
• •1/2 tsp cumin
• •Juice of 4 limes, plus a splash of orange juice
• •Corn tortillas, cut into strips and fried, for serving
• •Avocado, cilantro, and extra lime wedges, for serving

Steps

1. 1.Char the tomatoes, half the onion, and the bell pepper directly over a flame or under a broiler until blackened in spots, which builds a smoky base flavor.
2. 2.Blend the charred vegetables with the garlic into a coarse sauce.
3. 3.Sauté the remaining sliced onion in a pot, then add the blended sauce and cook for a few minutes.
4. 4.Pour in the chicken broth and add the chicken thighs, oregano, and cumin, bringing to a gentle simmer - keep the heat low and skim any foam that rises, to keep the broth clear and clean-tasting.
5. 5.Simmer until the chicken is just cooked through, about 12-15 minutes, then remove, shred, and return it to the pot.
6. 6.Stir in the lime juice and a splash of orange juice just before serving, since the classic bitter Yucatán lima is hard to find outside the region and this combination comes closest to its flavor.
7. 7.Ladle into bowls and top tableside with crispy tortilla strips, avocado, cilantro, and an extra lime wedge.