Sopa de lima

• Meat

  • 2 Chicken legs, large

• Produce

  • 1 Avocado
  • 6 Bay leaves
  • 1/2 Chipotle
  • 1 handful Cilantro
  • 1 Garlic clove
  • 3 Limes, Zest and Juice of
  • 1 Orange, zest and juice of
  • 3 tsp Oregano, dry
  • 3 Shallots

• Baking & Spices

  • 5 Allspice berries
  • 1 Cinnamon stick
  • 1 Pepper
  • 15 Red pepper peppercorns
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Tortillas

Found on gourmetproject.net

Ingredients

• 2 large chicken legs
• 15 red pepper peppercorns (or just peppercorns)
• 5 allspice berries
• 1 cinnamon stick
• 6-8 bay leaves
• 3 tablespoons of extra-virgin olive oil
• 3 shallots
• 1 garlic clove
• half a chipotle (or other chili)
• 3 teaspoons of dry oregano (or fresh oregano leaves)
• zest and juice of 3 limes
• zest and juice of 1 orange
• 3-4 tablespoons of vegetable frying oil.
• 1-2 tortillas (corn or wheat)
• 1 avocado
• 1 handful of cilantro leaves (I didn’t find it, so I used very Italian parsley)
• salt
• pepper

Directions

• Peel and finely chop shallots and garlic. Deseed and finely chop the chili.
• Put chicken, peppercorns, allspice, 4 of the bay leaves and two liters (8.5 cups) of water in a large pot. Bring to a boil and simmer for about 20 minutes (until the meat comes easily away from the bones).
• Remove the chicken and set aside until it chills. Strain the broth.
• In a saucepan heat the olive oil and golden-brown the shallots. Add oregano, chili and garlic. Brown for less than a minute. Add orange and lime zest and salt and pepper to taste.
• Return the broth to the pot, add the saucepan content, plus the remaining bay leaves and the orange and lime juice. Bring to a boil, then simmer for about 20 minutes. Salt to taste. Don’t worry if it tastes very sour, when you’ll add the greasy ingredients everything will match perfectly.
• Meantime shred the chicken meat and add it to the simmering broth (5 minutes before ending the simmering phase).
• Cut the tortillas in long strips and fry them, until golden brown, in the vegetable oil (I used a small pot). Peel and dice the avocado. Finely chop the coriander (or parsley).
• Serve the soup hot, topped with tortilla fries, fresh avocado and aromatic parsley.