Sopa de Lima (Yucatán Chicken and Lime Soup)

• 90 ml Vegetable oil
• 6 pieces Corn tortillas, day-old if possible
• 1 medium White onion
• 3 medium Tomato, ripe
• 3 cloves Garlic
• 1 tsp Dried oregano
• 700 g Chicken thighs, bone-in, skin-on
• 1.25 liters Chicken stock
• 3 pieces Lime, juicy
• 20 g Fresh coriander

1. Heat the vegetable oil in a frying pan over medium-high heat. Cut the corn tortillas into thin strips and fry in batches for 2 to 4 minutes, turning, until crisp and golden. Lift out with tongs and set aside.
2. Carefully pour off all but 2 tbsp of the oil from the pan into a heatproof bowl, leaving the rest in the pan. Finely chop the white onion, chop the tomatoes, and crush the garlic. Keep the tortilla strips aside for serving.
3. Set the pan over medium heat and cook the onion for 5 minutes until softened. Add the tomatoes and garlic and cook for 6 to 8 minutes until the tomatoes break down and the mixture looks jammy. Stir in the dried oregano.
4. Scrape the tomato base into a large pot and add the chicken thighs and chicken stock. Bring to a gentle simmer, then cook for 20 to 25 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 pull the meat from the bones and discard the skin and bones. Return the shredded chicken to the pot and bring back to a gentle simmer. Taste and adjust with more lime later if you like it sharper.
6. Finely chop the fresh coriander. Juice the limes, then take the pot off the heat and stir in most of the lime juice, adding more to taste. Ladle into bowls and top with coriander and the crispy tortilla strips.

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