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

Serves 4 - 6

Preheat oven to 350°F. 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.