Sopa de Lima (Yucatan Lime Soup)

Ingredients

• 8 corn tortillas
• ½ cup vegetable oil
• Salt
• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 1 carrot, thinly sliced
• 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
• + 10 more ingredients
• • 4 cloves garlic, minced
  • 1 bay leaf
  • ¼ teaspoon dried Mexican oregano, crumbled
  • 1 large tomato, peeled and chopped
  • 8 cups chicken stock or canned low sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts
  • 2 green onions, finely chopped
  • 3 limes, juiced (about ¹/₃ cup)
  • 1 large avocado, peeled, pitted and coarsely chopped
  • 2 tablespoons chopped fresh cilantro leaves

1. Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla st...

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