Make a zest of 2 limes and a half of a grapefruit with a vegetable peeler. It’s better to make bigger pieces as we’ll simmer it and then remove from the pot.
For the broth cut an onion in a half. Put one half to the pot and the other put aside, we’ll use it later.
Measure the spices: 4 cloves of garlic, 4 bay leaves, 3 clove flowers, 1 cinnamon stick (approximately 7 cm in length ), 5 allspice peas, 15 black pepper peas, and big oregano pinch.
Pour 1 l of chicken broth to the onion, add 2 chicken breasts and spices to the pot. Simmer for 30 minutes after boiling.
For our soup take 4 cloves of garlic and 2 tomatoes. You don’t need to peel the garlic- peel protects the pulp from burning and helps to bake it evenly. Put the vegetables on the fork (I used fondue forks), make the bigger fire and fry well.
Cook for 3 minutes to get charred all around while constantly flipping it. From 30 seconds to 1 minute is enough for tomatoes.
Put the vegetables on the wooden cooking board and let them cool down. When they’ve cooled, remove the peel and chop finely.
Chop the other half of an onion and 1 dry chili pepper too (if you’re planning to make it spicy).
When the chicken is ready (right in a half an hour after boiling), lay it out of the pot. Strain the broth through the sieve. Put in there a lemon and grapefruit zest and let it simmer for about 10-15 minutes.
Melt a few tablespoons of butter in the pot and add chopped vegetables from the previous step. Cook for about 10 minutes on the low-medium heat while constantly stirring. You need to catch a moment when the liquid evaporated but the mass itself didn't become brown.
When sofrito is ready, pull the zest out of a broth and pour it to the pot with sofrito. Add juice from step 1 and mix. Taste it and add salt if needed.
The last thing you need to do is to slice the corn tortilla (or pita bread) and roast with unsalted butter until golden.
Tear the chicken up to the small pieces and put on the bottom of the plate. Pour the broth as much as needed and place the tortilla chips on the top. Decorate the soup with a slice of lime and some green stuff like parsley or cilantro.