Sopa de Lima

• •
  Avocado oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Banana Peppers, Pickled
• •
  Canned Diced Tomatoes
• •
  Garlic(360g)
• •
  Cumin, Ground(5g)
• •
  Oregano, Dried(5g)
• •
  Cloves, Ground
• •
  2 bay leaves
• •
  Low Sodium Chicken Broth(1920g)
• •
  Chicken Breast, Grilled(720g)
• •
  Fine Sea Salt, To Taste
• •
  Lime Juice, Fresh(60g)
• •
  Orange Juice, Fresh(30g)

Instructions

1. 1Heat the avocado oil in a large soup pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and lightly golden, stirring occasionally.
2. 2Stir in the banana peppers and cook for 2 minutes over medium heat, then add the minced garlic and canned diced tomatoes. Cook for 5 minutes, stirring occasionally, until the mixture reduces slightly and becomes fragrant.
3. 3Add the ground cumin, dried oregano, and ground cloves to the pot, stirring to combine. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
4. 4Bring the broth to a gentle simmer over medium heat and cook uncovered for 10–15 minutes to allow the flavors to meld together.
5. 5Stir in the cooked chicken breast and simmer for 5 minutes over medium-low heat until the chicken is heated through.
6. 6Remove the pot from heat and stir in the fresh lime juice and fresh orange juice. Taste and season with additional salt as needed—the broth should taste bright and balanced.
7. 7Divide the soup evenly into 4 airtight containers while hot, allowing to cool slightly before sealing and refrigerating for up to 4 days.
8. 8When ready to serve, reheat gently in a pot over medium heat for 3–5 minutes until steaming, then ladle into bowls and garnish with lime slices, cilantro, and diced avocado if desired.