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Mexican Chicken Soup with Lime (Sopa de Lima)


Mexican Chicken Soup with Lime (Sopa de Lima) Recipe

Ingredients:
  • 1 to 1 1/2 cups canola or corn oil for frying
  • 6 corn tortillas
  • 1 1/4 cup chopped white onion
  • 3 cloves of garlic, minced
  • 1 habanero chile, seeded and minced
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes)
  • 2 quarts of chicken stock (homemade is best)
  • 1 teaspoon of dried oregano (preferably Mexican oregano if you have it)
  • 1 teaspoon salt (more to taste)
  • 1 1/2 pounds of skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise
  • 1/3 cup lime juice (from 2 to 4 limes, depending on the size)
  • 1 bunch of cilantro, roughly chopped (stems included) for garnish
  • 2 avocados, pitted, peeled, and roughly chopped for garnish
Directions:
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