Mexican Chicken Soup With Lime (Sopa De Lima)

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 to 1 1/2 cups canola or corn oil for frying

6 corn tortillas

1 1/4 cup chopped white onion

3 cloves of garlic, minced

1 habanero chile, seeded and minced

1/4 teaspoon ground cinnamon

Pinch of ground cloves

1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes)

2 quarts of chicken stock (homemade is best)

1 teaspoon of dried oregano (preferably Mexican oregano if you have it)

1 teaspoon salt (more to taste)

1 1/2 pounds of skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise

1/3 cup lime juice (from 2 to 4 limes, depending on the size)

1 bunch of cilantro, roughly chopped (stems included) for garnish

2 avocados, pitted, peeled, and roughly chopped for garnish

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