A variation on “Sopa de Lima”, a Yucatecan recipe from my battered copy of “The Cuisines of Mexico”, by Diana Kennedy. (I added avocados and used coconut oil instead of lard, which gave the soup a pleasant tinge of the Caribbean.) In addition to fried tortillas, the bowl is loaded with fortifying ingredients: chicken, chiles, onion, and ten cloves of roasted garlic, all floating in a clear and spicy chicken broth. Top it with lime juice and you have a perfect cure for the common cold. Unfortunately, I have the impression that the cold I’m suffering from is the puta madre of all common colds…Perhaps another dose in order!