Lime Soup

2 tomatoes

Salt and pepper

3 sweet limes

1 guero or chilaca chile, veins and seeds removed

1 habanero chile, veins and seeds removed

2 quarts salpimentado broth

1 turkey or 2 chicken breasts

½ cup chopped fresh cilantro

½ cup chopped fresh epazote (wormseed), or about ¼ cup dried

6 tortillas

Lemon slices, for serving

Heat oven to 400 degrees and roast the tomatoes. When the skin begins to split and the tomato smokes a bit, pull away the skin. Remove the seeds with the aid of a teaspoon, transfer tomato to blender or food processor; puree and season with salt and pepper.

Peel and section the limes. Toast the chilies in the oven until the skin is a medium brown.

Into a large pot, add the broth, turkey or chicken breasts, lime sections, chiles, tomato puree, cilantro and epazote. When the meat is cooked, remove from the broth and allow to cool. Reduce the heat and allow to simmer.

While the soup boils, cut the tortillas into strips and either fry in a bit of oil to make them crispy or bake in the oven.

When the meat is cool to the touch shred into small strips and add back to the broth. Bring back to a boil.

Add the tortilla strips to the soup just prior to serving. Garnish with lemon slices.

Serves eight to 12.

Adapted from chef Dudley Nieto, Zocalo, Chicago