Mexican Chicken Lime Soup Sopa de Lima recipes

Ingredients

• 1 to 1 1/2 cups canola or corn oil for frying
• 6 corn tortillas
• 1 1/4 cup chopped white onion
• 3 cloves of garlic, minced
• 1 habanero chile, seeded and minced
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes)
• 2 quarts of chicken stock (homemade is best)
• 1 teaspoon of dried oregano (preferably Mexican oregano if you have it)
• 1 teaspoon salt (more to taste)
• 1 1/2 pounds of skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise
• 1/3 cup lime juice (from 2 to 4 limes, depending on the size)
• 1 bunch of cilantro, roughly chopped (stems included) for garnish
• 2 avocados, pitted, peeled, and roughly chopped for garnish

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