Mexican-Style Chicken Lime Soup

Note from Cheri: Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare. This is a great camping recipe, just prepare the tortilla strip garnish before leaving home.

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.