Sopa de lima

Method

1. 1 Boil the chicken breast in broth for 20 minutes, remove, let cool, and then shred it.
2. 2 Sauté diced onions, bell peppers, and tomatoes in oil for 5 minutes until softened.
3. 3 Pour the sautéed ingredients into the broth, add the crushed oregano leaves, and simmer for 15 minutes.
4. 4 Add the shredded chicken, squeeze in the lemon juice, and add a few slices of lemon peel. Cook for another 3 minutes, then turn off the heat.
5. 5 Cut the tortilla into strips and fry for 3 minutes until crispy.
6. 6 Ladle the soup into bowls, sprinkle with crispy tortillas and chopped cilantro.

With an appliance

• Pressure cooker 42 min

  Replace step 1: cook the chicken breast in broth under low pressure for 6 minutes, then let it simmer for 6 minutes; reduce the cooking time to about 8 minutes, the meat will be tender enough to shred and doesn't need to boil. Add the lemon in step 4 later to prevent bitterness.