Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken pieces - bone-in and skin on - I use 2 breasts, 1 leg, and 4 wings
  • 6 cups chicken broth
  • 1 large onion, cut in half - keep 1 half intact and finely dice the other half.
  • 8 cloves garlic - keep 4 whole and finely mince the other 4.
  • 2 bay leaves
  • 1 cinnamon stick
  • ¼ tsp Mexican oregano
  • ½ cup fire-roasted tomatoes
  • ¼ cup finely chopped green peppers
  • ¼ cup fresh lime juice - plus extra sliced limes for garnish *use key limes if you can find them*
  • 1 cup chopped cilantro
  • 1 avocado, diced *optional topping
  • 2 corn tortillas, cut into strips
  • ¼ cup vegetable oil

Instruction

  • Add the pieces of chicken to a large pot and sprinkle with sea salt and fresh pepper. Add the broth, ½ of the onion, 4 cloves of garlic, bay leaves, cinnamon stick, and oregano.
  • Bring it to a boil over high heat. Reduce to medium and simmer until chicken is cooked through - approximately 20 minutes.
  • Remove the chicken pieces to a plate and when it is cool enough to handle remove the skin and bones and shred the meat. Set aside.
  • Strain and reserve the broth that remains in the pot and set aside.
  • Wipe out the soup pot and add 1 tbsp of olive oil. Set over medium heat. Add the diced onion and green pepper, sprinkle with sea salt and fresh pepper and stir well. Let cook, stirring occasionally, for 3 minutes or until softened. Add the minced garlic and stir for 1 more minute. Add the broth back to the pot along with the fire-roasted tomatoes, stir, and simmer over medium heat for 5 minutes.
  • Add the shredded chicken back to the pot along with the fresh lime juice and chopped cilantro. Taste and adjust seasonings as desired.