Yucatecan Chicken-and-Lime Soup

Ingredients

• 1  avocado very thinly sliced
• 1.5 teaspoons pepper black freshly ground
• 1.5 teaspoons peppercorns black
• 2  chicken breast bone-in
• 3 quarts chicken stock see 
• 8  garlic clove crushed
• 1 small bell pepper green thinly sliced
• 2 teaspoons kosher salt divided
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime zest 
• 3  lime very thinly sliced
• 2 tablespoons olive oil extra virgin extra-virgin
• 1  onion halved sliced
• 1.5 teaspoons oregano dried
• 2  tomatoes thinly sliced
• 1 cup fried tortilla strips 

Equipment

• bowl
• sauce pan
• pot
• sieve

Directions

1. Place chicken breasts and stock in a large saucepan; bring to a boil over high heat. Skim and discard any foam that rises to the top.
2. Add 1 teaspoon kosher salt and next 3 ingredients. Reduce heat, and simmer 30 minutes or until the chicken is tender and cooked through.
3. Transfer chicken to a plate. Strain stock through a very fine strainer, discarding solids, and skim off any fat from the top. Set aside.
4. When chicken is cool enough to handle, remove skin, and pull the meat from the bones. Discard skin and bones, and shred chicken into strips. Set aside.
5. Heat olive oil in a large stockpot over medium-low heat.
6. Add onion, ground black pepper, and remaining 1 teaspoon kosher salt, and cook, stirring occasionally, 10 minutes.
7. Add bell pepper; cook 5 minutes.
8. Add tomato, Key lime zest and juice, and reserved shredded chicken and chicken stock. Bring to a boil over high heat. Reduce heat, and simmer about 10 minutes. Divide soup among 6 bowls, and top each with serrano chiles, if desired, and remaining ingredients.