Yucatecan Chicken-and-lime Soup

Total Time: 58 mins Preparation Time: 12 mins Cook Time: 46 mins

Ingredients

• Servings: 6
• 2 bone-in chicken breasts
• 3 quarts chicken stock
• 2 teaspoons kosher salt, divided
• 1 1/2 teaspoons black peppercorns, cracked
• 1 1/2 teaspoons dried oregano
• 8 garlic cloves, crushed
• 2 tablespoons extra-virgin olive oil
• 1 onion, halved and sliced
• 1 1/2 teaspoons fresh ground black pepper
• 1 small green bell pepper, thinly sliced
• 2 tomatoes, thinly sliced
• 1 teaspoon key lime zest
• 1 tablespoon fresh key lime juice
• 3 serrano chilies, seeded and minced (optional)
• 3 key limes, very thinly sliced
• 1 cup fried corn tortilla strips or 1 cup tortilla chips
• 1 avocado, very thinly sliced

Recipe

• 1 place chicken breasts and stock in a large saucepan; bring to a boil over high heat. skim and discard any foam that rises to the top. add 1 teaspoon kosher salt and next 3 ingredients. reduce heat, and simmer 30 minutes or until the chicken is tender and cooked through.
• 2 transfer chicken to a plate. strain stock through a very fine strainer, discarding solids, and skim off any fat from the top. set aside.
• 3 when chicken is cool enough to handle, remove skin, and pull the meat from the bones. discard skin and bones, and shred chicken into strips. set aside.
• 4 heat olive oil in a large stockpot over medium-low heat. add onion, ground black pepper, and remaining 1 teaspoon kosher salt, and cook, stirring occasionally, 10 minutes. add bell pepper; cook 5 minutes.
• 5 add tomato, key lime zest and juice, and reserved shredded chicken and chicken stock. bring to a boil over high heat. reduce heat, and simmer about 10 minutes. divide soup among 6 bowls, and top each with serrano chiles, if desired, and remaining ingredients.