Dinner Tonight: Lime Soup (Sopa De Lima) Recipe

• 1 stick of Mexican cinnamon, broken up
• 1 teaspoon dried Mexican oregano
• 3 whole cloves
• 4 cups chicken stock
• 1/2 pound chicken breast, chopped into 3/4-inch pieces
• 3 tablespoons fresh lime juice
• Salt
• Vegetable oil
• 4 ounces corn tortillas (about 6), cut into 1 inch strips
• 4 ounces Chihuahua or Monterey Jack cheese
• 1 avocados, peeled and chopped into 1/2 inch pieces
• 1/4 cup cilantro, chopped
• 1/2 lime, sliced thinly

1. Pour the chicken stock into a saucepan; bring to a boil. Add the spices, and then reduce the heat to a simmer. Cook 10 minutes. Strain the stock into another pot, removing the spices. Bring the stock back to a simmer; add the chicken. Cook 10 minutes or until chicken is done. Pour in the lime juice, and season with salt to taste.
2. Meanwhile, pour a 1/4 inch of oil into a skillet set over medium-high heat. When the oil is hot, add a few strips of tortilla, and cook for about 30 seconds or until crisp. Drain these on a plate covered with paper towels. Repeat with the rest of the strips.
3. Ladle the soup into two bowls. Top each bowl with some tortilla strips, shredded cheese, avocado, cilantro, and lime slices.

cinnamon, oregano, cloves, chicken stock, chicken, lime juice, salt, vegetable oil, corn tortillas, or monterey, avocados, cilantro, lime

Taken from www.seriouseats.com/recipes/2009/07/dinner-tonight-lime-soup-sopa-de-lima.html (may not work)