Mexican Sopa de Lima with Chicken

Ingredients

• 10 oz boneless skinless chicken thighs
• 1 tbsp olive oil
• 1/2 white onion, diced
• 2 garlic cloves, minced
• 1 Roma tomato, diced
• 1/2 green bell pepper, diced
• 4 cups low-sodium chicken broth
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 2 limes, zested and juiced
• 4 small corn tortillas, cut into thin strips
• 1/2 avocado, diced
• 2 tbsp chopped cilantro
• Kosher salt and black pepper

Steps

1. Heat olive oil in a saucepan over medium heat. Cook onion and bell pepper until softened, then add garlic, tomato, oregano and cumin for 1 minute.
2. Pour in the broth, add the chicken, and bring to a gentle simmer. Cook until the chicken reaches 165°F, about 14 minutes.
3. Transfer chicken to a plate, shred it with two forks, then return it to the soup with half the lime juice and all of the zest.
4. Toast the tortilla strips in a dry skillet over medium heat until crisp and fragrant, 3 to 4 minutes.
5. Season the soup with salt and pepper. Ladle into bowls and top with tortilla strips, avocado, cilantro and the remaining lime juice.

Allergen note: Contains no major allergens as written; check broth and tortilla labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.