Yucatán Sopa de Lima with Chicken Breast

Ingredients

• 1 lb Chicken Breast
• 6 cups chicken stock
• 3 limes, juiced, plus 1 sliced thin
• 1 white onion, diced
• 2 roma tomatoes, diced
• 1 jalapeño, minced
• 3 cloves garlic, minced
• ½ tsp dried oregano
• 4 corn tortillas, cut into strips
• 1 Avocado, diced
• 3 tbsp neutral oil
• Salt

Method

1. Crisp the tortilla strips in 2 tablespoons of oil over medium-high heat until golden, then drain on paper towels and salt while hot.
2. Soften the onion, jalapeño, and garlic in the remaining oil, then add the tomatoes and oregano and cook until jammy, 4 minutes.
3. Pour in the stock, add the Chicken Breast, and poach at a gentle simmer until it reaches 165°F (74°C), 12–15 minutes. Shred it back into the pot.
4. Stir in the lime juice and season with salt — it should taste vividly citrusy, just shy of puckering.
5. Serve topped with tortilla strips, Avocado, and a thin wheel of lime floating like a badge of honor.