Yucatán lime and chicken soup (Sopa de lima)

1. Simmer the chicken breast in the chicken stock with the allspice, cinnamon and 2 garlic cloves for 20 minutes; lift out, shred and strain the stock.

2. In a pot, soften the onion, the rest of the garlic, the pepper and the tomatoes, all finely diced, in a little oil for 8 minutes.

3. Pour in the strained stock, add the Mexican oregano and a strip of lime zest, season with salt and simmer for 10 minutes; remove the zest.

4. Meanwhile, cut the tortillas into thin strips and fry in hot oil until crisp.

5. Return the shredded chicken to the soup, take it off the heat, squeeze in the juice of 2 limes and adjust the salt to taste.

6. Ladle into bowls and serve at once, garnished with crisp tortilla strips and thin lime slices.

Tip: The original lima agria is a bitter Yucatecan citrus; a strip of lime zest in the soup evokes its bitter scent – don't cook it longer than 10 minutes or it turns bitter.