Sopa de Lima

Ingredients:

• 1 whole chicken, cut into pieces
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 2 carrots, peeled and sliced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups chicken broth
• 1/2 cup freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 12 corn tortillas, cut into thin strips and fried until crispy
• 1 avocado, chopped
• Lime wedges, for serving

Instructions:

1. In a large pot, bring the chicken, onion, garlic, bell peppers, tomatoes, carrots, oregano, bay leaf, cumin, salt, and pepper to a boil. Reduce heat and let simmer for about 45 minutes, until the chicken is cooked through.
2. Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken and discard the bones.
3. Return the shredded chicken to the pot and add the chicken broth. Let simmer for another 30 minutes.
4. Stir in the lime juice and cilantro and let simmer for an additional 10 minutes.
5. To serve, place some of the fried tortilla strips in each bowl and pour the hot soup over them. Top with chopped avocado and a squeeze of lime juice on