Sopa de Lima

On my last trip to Mexico, I discovered several new recipes to add to my collection. While staying in the colonial city of Mérida in the Yucatan region, I was introduced to local specialites like Sopa de Lima (lime and tortilla soup), Tacos de Cochinita Pibil (shredded pork tacos), Huachinango al Mojo de Ajo (red snapper with garlic), Chilies Rellenos de Queso (cheese stuffed chillies), Horchata de Arroz (rice drink), among others. Here is my adaptation of Sopa de Lima.

Sopa de Lima (Lime & Tortilla Soup)
Serves 4

15 mL (1 Tbsp) vegetable oil
80 mL (1/3 cup) onion, chopped
250 mL (1 cup) shredded cooked chicken
1 L (4 cups) chicken stock
1 fresh green chilli, roasted, peeled and chopped
1 tomato, roasted, peeled, seeded and chopped
2 limes (1-1/2 for juice; ½ for slices)
Coriander (cilantro) leaves for garnish
Tortillas

Heat vegetable oil in a large frying pan; add onion and chilli. Sauté until onion is tender but not browned. Add chicken and stock; cover and simmer for 20 minutes. Add tomato; simmer 5 minutes longer. Stir in the juice of 1-1/2 limes.
To serve, ladle into individual bowls, add some tortilla strips and sprinkle with coriander. Float a lime slice in the centre of each serving.