Sopa de Lima

Step 1

Pat the chicken breasts dry with a paper towel, removing excess moisture so they cook evenly.

Step 2

Cut the onion in half from root to tip, then peel away the papery outer layers and discard them.

Step 3

Slice the tomato crosswise into 3 or 4 flat rounds, about 1/4-inch thick.

Step 4

Stack the tortillas and cut them into thin strips about 1/4-inch wide, like cutting ribbons across the stack.

Step 5

Cut 2 limes in half crosswise. Juice them by squeezing each half firmly over a small bowl until no more liquid comes out—you should have about 1/4 cup of juice.

Step 6

Cut the third lime into 4 thin wedges from top to bottom, leaving the stem intact so they stay together.

Step 7

Pour the broth into a large pot and place it on the stove over medium-high heat. Add the chicken breasts, onion halves, and garlic cloves.

Step 8

Wait until the broth reaches a gentle boil where small bubbles break the surface constantly, about 8 minutes.

Step 9

Reduce the heat to low and simmer gently—just a few lazy bubbles breaking the surface—for 12 to 15 minutes, until the chicken is cooked through with no pink inside when you cut the thickest part.

Step 10

Use tongs to carefully remove the chicken breasts from the broth and place them on a cutting board to cool for 2 minutes.

Step 11

Discard the onion and garlic from the broth—they have flavored the soup and are no longer needed.

Step 12

Shred the cooled chicken into bite-sized pieces by pulling it apart with two forks along the grain, then return it to the pot.

Step 13

Pour the fresh lime juice into the broth and stir gently for 10 seconds to combine, then taste and add salt or pepper if needed.

Step 14

Heat the oil in a medium skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 15

Add the tortilla strips to the hot oil and stir constantly with a wooden spoon for 2 to 3 minutes until they turn golden and crispy at the edges.

Step 16

Use a slotted spoon to scoop the crispy tortilla strips out of the oil and spread them on a paper towel to drain.

Step 17

Ladle the hot soup into 4 bowls, dividing the chicken and broth evenly among them.

Step 18

Top each bowl with a handful of crispy tortilla strips and 1 tomato slice in the center, then place a lime wedge on the rim.