Sopa de Lima (Yucatán Lime Soup)

Method

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1. 1Bring the stock to a boil, add the chicken, allspice and cloves, and simmer gently for 20 minutes until the chicken is cooked through. Lift out the chicken and shred it; fish out the whole spices.
2. 2In a skillet, heat the olive oil and sauté the onion and bell pepper for 5-6 minutes until soft and glossy. Add the garlic and jalapeño and cook 1 minute more.
3. 3Add the tomatoes, oregano and cinnamon and cook for 5 minutes until the tomatoes break down into a chunky sauce.
4. 4Scrape the vegetables into the stock, add the shredded chicken and salt, and simmer for 10 minutes.
5. 5Meanwhile, fry the tortilla strips in hot oil in a small pan for 1-2 minutes until golden and crisp. Drain on paper towels and salt them.
6. 6Turn off the heat and stir in the lime juice and bitter orange juice; taste and add more lime or salt if needed. Don't boil the citrus or its fresh aroma will fade.
7. 7Ladle into bowls and top with tortilla strips, cilantro and a thin lime slice. Serve immediately.