Sopa de Lima (Yucatán Lime and Chicken Soup)

将烤箱预热至500°。将西红柿放在一张小框烤盘上。将未脱落的洋葱放在带有6个大蒜丁香的馅饼板上。在烤箱的顶部架子上烤蔬菜，直到上面变黑并变嫩，大蒜约10分钟，20份西红柿，洋葱30。稍微冷却，然后将洋葱切成两半。将西红柿压在粗滤网中。

In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.

将鸡肉转移到盘子上，然后冷却。轻轻煮肉汤10分钟，然后过滤。擦拭锅。将鸡肉从骨骼中取出，然后将其撕成浓密的碎片。

Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.

同时，在大煎锅中，将剩余的1杯油加热到闪烁。加入四分之一的玉米饼条，用中等高温炸，偶尔用开槽的勺子搅拌，直到金黄色约2分钟。转移到纸巾衬里的烤盘上，然后用盐调味。重复剩余的玉米饼条，如果油太热，则降低热量。

Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.