A tangy spin-off of your favorite comforting chicken soup.
This sopa de lima, or lime soup, is a Mayan dish originally from Yucatán, Mexico. It's basically a chicken broth with a citrus kick. Tortilla stripes add a crunchy taste while banana peppers give the perfect touch of heat.
Place the water, chicken meat and rest of broth Ingredients into a large pot. Simmer over medium heat until the chicken breasts are cooked through and fall apart easily.
While the broth is simmering cook the tortilla strips. Either place them on a baking sheet and bake in the oven until golden brown and crispy; or you could also fry them in a little bit of oil until golden and crispy.
Once the chicken is cooked through, separate it from the broth and let cool. (Don't toss the broth, save it for later)
Drain the broth into a new pot and set aside.
In a clean and large pot heat the olive oil. Once hot add chopped peppers and diced onion and sauté until they begin to soften. Add tomatoes and sauté until soft. Add a pinch of salt, black pepper, oregano, cilantro, and gently pour in the broth. Cover and allow the soup to simmer.
While simmering, juice 3 limes and slice the fourth into thin rounds, set aside.
Shred the chicken breasts. Pour into the broth with the lime, cover and continue to simmer for another ten minutes. Taste the soup and, if needed, adjust the salt or lime juice.
Place a handful of the tortilla strips into the centre of a bowl, and top with soup and more tortilla strips and sliced lime.
It's difficult to find xcatic chiles outside of the Yucatan Peninsula and this is the original chile used for the recipe. However, banana peppers give pretty much the same taste. You can substitute chicken breast with turkey breast. This soup must be served straightaway after plating so tortilla strips won't become soggy.