Sopa de lima (Yucatecan chicken and lime soup)

Pasos

1. Combine the chicken in a large pot with the water, part of the onion, garlic, bay leaf, oregano, allspice berries, and salt. Bring gently to a simmer, skim any foam, and cook until the meat pulls easily from the bone and the broth smells fragrant and savory.
2. Transfer the chicken to a plate, strain the broth, and return it to the pot. Let the meat cool slightly, discard the skin and bones, and shred the meat into tender bite-sized pieces.
3. While the broth simmers, cut the tortillas into strips. Fry them in hot oil until golden, crisp, and rigid, then drain on paper towels and season lightly with salt.
4. Finely dice the remaining onion, tomatoes, and green bell pepper. Saute in a little oil until the onion is translucent, the tomatoes cook down, and the mixture turns sweet and jammy.
5. Stir the tomato and pepper sofrito into the strained broth. Simmer until the soup is flavorful and the vegetables melt into the broth without thickening it too much.
6. Return the shredded chicken to the soup and warm gently. Adjust seasoning with salt and pepper. The broth should taste clean, savory, and well seasoned to balance the citrus.
7. Remove from the heat and stir in the lime juice and orange juice. Taste and adjust. The soup should be bright, floral, and tangy without being overly sharp.
8. Ladle piping hot into bowls. Top with crispy tortilla strips just before serving, then garnish with fresh cilantro and thin slices of habanero to taste.