Sopa de Lima

Ingedientes (serves 6-8 gringos)

8 Yucatecan limes (or key limes with a splash of orange)
1 habanero pepper
10 cups clear chicken stock
8 stalks cilantro, tied together and removed before serving
1 tbsp good vegetable oil
2 onions, sliced
1 green pepper, julienned
1 red pepper, julienned
1 large tomato, peeled, seeded, diced
1 cooked chicken breast, shredded
4 corn tortillas, diced, fried, and dried on paper towel
Salt and pepper

1. Roast six limes on hot griddle until soft.
2. Char habanero whole over open flame, til blackened.
3. Heat chicken stock; add habanero and cilantro bundle, simmer.
4. Sweat onions and peppers in oiled frypan til onions are translucent, then add to the stock, cover and simmer half hour.
5. Juice roasted limes and add liquid to stock; season with salt and pepper.
6. Ladle into bowls. Add shredded chicken and tortilla strips.
7. Peel and dice one remaining lime, and add one teaspoon to each bowl. Garnish with final lime, sliced.

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