YUCATAN LIME AND CHICKEN SOUP

(Sopa de Yucatan)

Although this dish originated in the Yucatan, it’s popular throughout Mexico. A light soup, wonderful anytime of year, it is especially good when you feel the first signs of a cold coming on. Mexican limes are more akin to Key limes, in that they are smaller, lighter green, and more tart than the larger Persian limes popular in the States. However, any lime will do.

MAKES 4 APPETIZER SERVINGS

1 tablespoon vegetable oil

1½ pounds boneless, skinless chicken breasts, cubed

1 small onion, chopped

2 garlic cloves, minced

6 black peppercorns

1 cinnamon stick

8 whole cloves

1 teaspoon ground cumin

4 cups chicken broth

1 tomato, chopped

1 serrano pepper, finely chopped

1 tablespoon chopped fresh oregano

3 tablespoons freshly squeezed lime juice

¼ teaspoon salt

¼ cup chopped fresh cilantro

4 lime slices

Tortilla chips for serving

In a large pot with a heavy bottom, heat the vegetable oil over medium-high heat. Add the chicken, onion, garlic, peppercorns, cinnamon, cloves, and cumin. Sauté until the onion turns translucent, 4 to 5 minutes.

Add the broth, tomato, serrano, and oregano and let boil over medium heat for 10 minutes. Remove from the heat and add the lime juice and salt.

Divide into 4 bowls and garnish each with cilantro and a slice of lime. Serve with tortilla chips on the side.