Whilst the ingredients and preparation make it feel like a bowl of standard chicken soup, the limes and tortillas transform this dish into a complex and fragrant experience. People like to say that good food is tasted will all five senses, well this dish gets top marks for aroma. It somehow reminds me of the amazing and aromatic dishes from Thailand and Vietnam.
2jalapeño chilliesseeded, veins removed and chopped – replace with serrano or long green chillies
1teaspoondried oreganocrumbled
1teaspoonsalt
6sweet limesplus 1 more thinly sliced, to garnish – if you can’t find sweet limes then use 4 limes, and include the juice of 1 lemon and ½ orange
1/2bunch of fresh corianderchopped and lightly packed
salt to taste
Instructions
Simmer the chicken breast, garlic, oregano, coriander, and salt in 2 litres of water for about one hour. Then remove the chicken and strain the stock.
When the chicken has cooled down, shred the meat removing any skin, fat, and bones.
Chop the onions, jalapeños, and tomatoes, and sauté in oil in a large saucepan until onions have softened and become transparent.
Add back the chicken stock from step one, add the juice of the six sweet limes, the chicken stock cubes, and simmer for 10 minutes. Then add the shredded chicken
Server the soup with tortilla strips and a slice or two of fresh lime.