|Sopa de Lima
2 whole boneless, skinless chicken breasts
2 large cans chicken broth (42 oz.)
3 cloves garlic
3 sprigs cilantro
1 tablespoon salt
1/2 tsp. ground cumin
1/4" piece of stick cinnamon
1 whole clove
1 tsp. dried oregano
1 tsp. oil
1/2 cup chopped red onion
1/2 cup finely chopped green bell pepper
2 cups peeled and chopped tomatoes
4 whole limes, 3 halved 1 sliced
fried tortilla strips (optional)
Place the chicken breasts, broth, garlic, 1/2 onion, cilantro and salt in a large pot. Bring to a boil and cook, covered over low heat for 40 minutes or until the chicken is tender. Strain and reserve the stock. Allow chicken to cool and shred, set aside.
Using a mortar & pestal, grind the cinnamon stick & clove. "Toast" the cumin, cinnamon, clove & oregano in a small, dry skillet over medium heat, then transfer to a blender. Add 1/2 cup of the reserved stock and puree.
Heat the oil in a skillet, add the red onion and saute for 2 minutes or till transparent. Add the pepper and saute for 2 minutes. Add the tomatoes and cook over medium heat for 7 minutes, stirring constantly. Squeeze the juice from the 3 halved limes over the tomato mixture, cook another 2 minutes. Return the stock to the large pot, add the tomato mixture, the pureed spices, and 2 of the squeezed lime halves. When the broth comes to a boil, add the sliced lime and the shredded chicken. Cover and cook over medium heat for 10 minutes. Remove lime halves from the stock and discard.
Cut a couple of small corn or flour tortillas and fry in a small amount of oil, till crispy. Drain on a paper towel.
Serve soup in bowls, garnished with a slice of lime and fried tortilla strips (you can substitute tortillas with broken up Tostitos chips) .
Serve with extra lime wedges and sliced avocado, if desired.