Sopa de Lima

This is one of my favorite dishes in the world, and way at the top of my list of recommended regional Yucatan meals. The ultimate soup, with a perfect balance of flavours and textures. I made it this week and it was a big hit. My friend Manon calls it the Mexican pho. and I guess it’s a good way to describe it. But better yet – here is the recipe!
Sopa de lima (serves 8)
Prepare the chicken stock by boiling 2 litres of water with 300g of chicken breast, 1 clove of garlic, a pinch of dried origano, one branch of fresh coriander (cilantro), and salt. Remove the chicken and put aside to cool.
In a frying pan, sauté one big white onion, one green pepper, and 2 roma tomatoes finely chopped – until well softened. Add this to the chicken stock, with the juice of 4 to 5 limes (to taste), and concentrated chicken stock if needed. Let it boil for 10to 15 minutes, and filter the stock through a sieve (I also press with a spoon to get the most of the flavourful liquid).

With a fork or just with your fingers, carefully shred the chicken breasts in fine long strings, keep warm with some stock. Cut the corn tortillas in wide juliennes, and fry them in vegetable oil, put aside. Steam the carrots, turnips and zucchini.
While the vegetables are steaming, cut one lime in thin slices, and slice one avocado length wise.

In each bowl, put a good amount of stringed chicken and cover with hot stock. Garnish with a mound of steamed veggies in the centre of the bowl, top with one or 2 slices of avocadoes, and sprinkle the crisp corn tortillas around the veggies, and one slice of lime. Enjoy!