MEXICAN-STYLE CHICKEN LIME SOUP

4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)
1 tablespoon olive or corn oil
1 small onion, thinly sliced
8 to 10 cloves garlic, minced
1 to 4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
2 medium Roma tomatoes, peeled, seeded and diced
1/3 cup fresh lime juice
salt and pepper to taste
1/3 cup chopped cilantro

Preheat oven to 350F.

Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned.

Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes.

Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.

Servings: 4-6