Sopa de Lima

Step by stepInstructions

1. Simmer the chicken in the water with the onion, garlic, half the tomato and a teaspoon of salt until tender, about 35 minutes.
2. Remove the chicken, strain and reserve the broth, and shred the meat, discarding skin and bones.
3. Sauté the remaining tomato and the bell pepper in a little oil until soft, then add them to the broth along with the oregano.
4. Fry the tortilla strips in hot oil until golden and crisp, then drain on paper towels.
5. Just before serving, squeeze the limes into the hot broth and add the shredded chicken; do not let it boil once the lime goes in.
6. Ladle into bowls and crown each with tortilla strips, cilantro, lime slices and a few thin slices of habanero for those who dare.