Mexican chicken lime soup Ingredients
1 cup corn oil for frying
1 and 1/2 pound of boneless,skinless thighs
6 corn tortillas
1 bunch of cilantro, roughly chopped
Salt for taste
1 tsp of dried oregano
Juice of 3-4 lime juice
2 avocados peeled and chopped for garnish
1 and 1/4 cup chopped white onion
2 large tomatoes chopped
3 cloves of garlic, minced
Pinch of ground cloves
2 quarts of chicken stock
1 habanero chilies,minced
Steps for cooking Mexican chicken lime soup
Preheat the oven at 350 °F.
Firstly place the tortillas on baking sheet.Heat for 10-12 minutes,flip for the first 5 minutes.This will help to drt out the tortillas.
Cut tortillas into strips.
Pour oil in the deep skillet.Heat the oil at medium-high flame.
Turn with metal tongs so the strips are separated.
Remove the oil,leaving behind 2 tbsp of oil.Add onion to it,until translucent.
Add to it garlic, minced habanero, cinnamon, and ground cloves.cook for a few more minute.
Put tomatoes to the onion. Add stock, oregano, and chicken.salt according to taste.
Cook for 25 to 30 minutes till the chicken is cooked.
Remove and shred the chicken.
Put again the chicken in the skillet.Add the lime juice and serve with cilantro,chopped avocado and tortilla strips.