Sopa de Lima

🔥 Prep

• Cut the 500 g chicken into bite‑size cubes or strips.
• Measure out 1000 ml chicken stock and set aside.
• Juice fresh limes to obtain exactly 50 ml lime juice; strain if needed.
• Prepare 1 cup of tortilla strips (store‑bought or cut corn tortillas into thin strips and fry until crisp).
• Halve, pit, and dice the 1 avocado; toss with a pinch of salt to prevent browning.

🔥 Cook

• 1. Heat 1 tbsp oil in a large pot over medium heat until shimmering.
• 2. Add the chopped onion and garlic, sauté for 3 minutes until fragrant.
• 3. Add the 500 g chicken pieces and sear for 5 minutes, stirring occasionally, until lightly browned.
• 4. Pour in the 1000 ml chicken stock and bring to a boil over high heat.
• 5. Once boiling, reduce heat to low and simmer gently for 15 minutes to develop flavor.
• 6. Stir in the 50 ml lime juice and season with salt and pepper to taste; simmer for another 2 minutes.
• 7. Add the 1 cup tortilla strips and cook for 1 minute just to warm through, keeping them crisp.
• 8. Remove pot from heat; ladle soup into bowls and top with diced avocado.

🔥 Serve

• Garnish each bowl with extra avocado slices, a wedge of lime, and a handful of fresh cilantro if desired.
• Serve hot with extra tortilla strips on the side for crunch.
• Pair with a simple green salad or warm corn tortillas for a complete meal.