Sopa de Lima

Ingredients

• bone-in chicken thighs1.5 lb
• yellow onion1
• garlic4 cloves
• Roma tomatoes2
• habanero chile1
• allspice berries6
• black peppercorns1/2 tsp
• Mexican oregano1 tsp
• bay leaves2
• limes4
• corn tortillas6
• neutral oil1/4 cup
• kosher saltto taste
• fresh cilantrosmall bunch
• avocado1

Steps

1. 1

   Simmer chicken with aromatics.

   Place the chicken thighs in a pot with 8 cups of water, half the onion, 2 garlic cloves, the bay leaves, and a generous pinch of salt. Bring to a gentle simmer and skim the foam.

2. 2

   Simmer chicken and broth.

   Simmer until the chicken is tender and the broth is fragrant, about 30 minutes.

3. 3

   Toast and crush spices.

   Toast the allspice and peppercorns in a dry skillet for 30 seconds until fragrant, then crush lightly in a mortar.

4. 4

   Char vegetables on comal.

   Char the tomatoes, remaining onion (chopped), garlic cloves, and whole habanero on a hot comal until blistered, about 6 minutes total, turning often.

5. 5

   Chop charred vegetables.

   Finely chop the charred vegetables, leaving the habanero whole for infusing without blowing out the heat.

6. 6

   Fry tortilla strips.

   Stack the corn tortillas, slice into thin strips, and fry in the oil over medium-high heat until golden and crisp, about 3 minutes. Drain on paper towels and salt lightly.

7. 7

   Shred chicken and strain broth.

   Lift the chicken from the broth, shred the meat off the bones, and strain the broth back into a clean pot.

8. 8

   Simmer broth with vegetables and spices.

   Add the chopped charred vegetables, crushed spices, oregano, and whole habanero to the broth. Simmer for 10 minutes to marry the flavors, then fish out the habanero.

9. 9

   Add lime juice and chicken.

   Squeeze the juice of 2 limes into the pot, return the shredded chicken, and taste for salt.

10. 10

    Serve soup with toppings.

    Ladle into bowls and top with tortilla strips, sliced avocado, cilantro, and an extra lime wedge on the side.