Sopa de Lima

Ingredients:

For the broth:

• 3 cloves garlic
• 1 white onion, whole
• 250 g chicken breasts
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/2 coffee spoon of freshly ground black pepper
• Salt

For the sofrito:

• 1 tablespoon vegetable oil
• 1/2 red onion
• 1 yellow pepper
• 2 tomatoes
• 1 lime, cut into thin slices
• 1/2 bouquet of fresh coriander

Instructions:

• In a large pot, place the chicken breasts and cover with 3 L of water.
• Add garlic and peeled white onion, oregano, bay leaves, salt and pepper. Simmer over medium heat, partially covered, for 40 minutes.
• Remove the chicken. Let it cool, then chop it coarsely.
• Strain the broth through a colander in a large bowl, add the chicken and set aside.
• Peel and chop the onion, dice the pepper and tomatoes.
• In a large saucepan, heat the oil over high heat. Add onion, pepper and tomatoes. Cook for 10 minutes until vegetables are cooked through.
• Pour the chicken broth with the shredded chicken into the pot and simmer for about 10 minutes.
• Pour the soup into individual bowls and add two thin slices of lime and chopped coriander.
• Serve with tortillas, if desired.

The nutritionist's advice:

This soup is typical of the Yucatan Peninsula. Its taste is refreshing even if the soup is served boiling. Feel free to use leftover chicken.