Mexican limas (called “sweet limes” in English) are native to the Yucatán peninsula and are neither limes nor lemons. They’re small, round, yellow citrus fruit that are very sweet and lend a very delicate citrus note to the soup. You can get them at most Mexican grocery stores, and they’re central in the creation of the famous Peruvian dish, Sopa de Lima. Ingredients 4 sweet limes 5 whole Cloves garlic, unpeeled 1 pound boneless, skinless Chicken Breasts. 3 bay leaves 3 whole cloves 1 teaspoon oregano ½ teaspoon thyme Salt and ground, black pepper ½ red onion, chopped 1 green bell pepper, chopped 2 large Roma tomatoes, chopped Fried tortilla strips, to taste Oil, for frying vegetables. Instructions In a large, dry pot or Dutch oven, char the garlic cloves until blackened in spots all over. In the pot, make a simple chicken broth by putting the chicken breasts, the bay leaves, cloves, oregano, thyme, 2½ teaspoons salt and black pepper, to taste, in with the unpeeled, charred cloves of garlic. Add in 8 cups water, bring to a light simmer over medium-low heat, cover the pot and let simmer for 40 minutes. Remove the chicken breasts from the broth […]