Sopa de Lima (Yucatecan Lime and Chicken Soup)

• 1 medium Yellow onion
• 3 cloves Garlic
• 90 ml Sunflower oil
• 6 pieces Corn tortillas
• 700 g Chicken thighs, bone-in, skin-on
• 1.2 liters Chicken stock
• 2 medium Tomato, ripe
• 1 tsp Dried oregano
• 3 medium Lime
• 2 tsp Fine sea salt

1. Thinly slice the onion and finely chop the garlic. Stack the tortillas and cut them into thin strips. Cut the tomatoes into small dice and set aside.
2. Heat the sunflower oil in a large frying pan over medium-high heat. Fry the tortilla strips in batches for 1 to 2 minutes, turning, until golden and crisp. Lift out with tongs and drain on kitchen paper; lightly season with a pinch of the fine sea salt.
3. Pour off all but 1 tbsp of oil from the pan, then add the onion with a pinch of salt and cook over medium heat for 5 to 6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Scrape everything into a stockpot.
4. Add the chicken thighs and chicken stock to the stockpot and bring to a gentle simmer. Cook for 18 to 22 minutes until the chicken is cooked through and tender. Skim any foam from the surface as needed.
5. Lift out the chicken and leave until cool enough to handle, then remove the skin and bones and shred the meat. Return the shredded chicken to the pot with the diced tomato and dried oregano. Simmer for 3 to 4 minutes until the tomato softens slightly.
6. Finely grate the zest from 1 lime, then juice all the limes. Stir the lime zest and juice into the soup and season with the remaining fine sea salt to taste. Serve hot, topped with the crisp tortilla strips, with extra lime on the side if you like.

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