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Yucatán's beloved lime soup features shredded chicken, crispy tortilla strips, and fragrant lime broth. This chicken dish is a healthy, fresh option ideal for weight loss and calorie deficit goals.
Heat 2 tbsp vegetable oil in a large soup pot over medium heat. Sauté chopped onion and minced garlic for 2-3 minutes until soft and fragrant.
Add diced tomatoes, carrot slices, and celery. Cook with occasional stirring for 4-5 minutes until vegetables begin to soften.
Pour in chicken broth and add the chicken breast. Add oregano, salt, and black pepper. Bring to a gentle simmer, reduce heat, and cover. Cook for 25-30 minutes until the chicken is fully cooked and tender.
Remove chicken breast from the pot; set aside to cool slightly. Add juice of 1 lime to the broth and let it simmer uncovered for another 10 minutes to intensify the lime flavor.
Meanwhile, shred the cooled chicken using two forks. Slice tortillas into thin strips and fry in 1 tbsp vegetable oil in a separate skillet over medium-high heat, turning occasionally, until golden and crispy. Drain on a paper towel.
Return shredded chicken to the pot. Adjust lime juice, salt, or pepper if needed. Simmer on low for 5 more minutes to meld flavors.
To serve, ladle soup into bowls. Garnish each with crispy tortilla strips, avocado slices, and extra lime wedges.
