Sopa De Lima Recipe (Yucatan-Style Lime Soup)

nourishedkitchen.com

rxfrance

subheading: For the Crispy Tortilla Strips:

3 (6-inch) corn tortillas

lard (for frying)

fine sea salt (as needed)

subheading: For the Broth:

1 bay leaf

6 allspice berries

1 ceylon cinnamon stick

2 whole cloves

½ medium white onion

4 cloves garlic

6 cups chicken broth

1 pound boneless, skinless chicken breasts

subheading: For the Sofrito:

3 tablespoons lard

1 medium red bell pepper (cored, seeded, and chopped fine)

1 medium yellow bell pepper (cored, seeded, and chopped fine)

½ medium white onion (chopped fine)

3 medium Roma tomatoes (cored, seeded, and chopped)

subheading: To Finish the Soup:

1 medium lime (juiced, plus additional sliced limes to serve)

fine sea salt (as needed)

reserved fried tortilla chips

3 habañero peppers (seeded and thinly sliced)

fresh cilantro (to serve)

avocado (to serve)

Directions at nourishedkitchen.com

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