Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              whole  chicken breast (about 1 1/4 pounds)
  4               cups  chicken broth
  1                     onion   sliced
  3                     garlic cloves
  2        tablespoons  vegetable oil plus additional for frying
                        the tortillas
  1                can  tomatoes        (14- to 16-ounce
                        can) drained
     1/3           cup  fresh lime juice
  2                     fresh or pickled jalapeÒo chilies
                        or to taste, seeded
                        and minced
                        (wear rubber gloves)
  6                     corn tortillas  (7-inch) halved and
                        cut crosswise into 1/4-inch-wide
                        strips
                        chopped fresh coriander for garnish if
                        desired

Preparation:

In a large saucepan combine the chicken breast, the broth, and 3 cups water, bring the liquid to boil, and simmer the chicken, covered, for 20 minutes, or until it is cooked through. Let the chicken cool in the broth. Transfer the chicken to a bowl, reserving the broth, discard the skin and bones, and shred the meat. In a heavy skillet cook the onion and the garlic in 2 tablespoons of the oil over moderate heat, stirring, until the onion is golden and in a blender or food processor purÈe the mixture with the tomatoes. Stir the purÈe into the reserved broth with the lime juice and the chilies and simmer the soup for 5 minutes. While the soup is simmering, in the skillet, cleaned, heat 1/4 inch of the additional oil over moderately high heat until it is hot but not smoking, in it fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp, and transfer them as they are fried with a slotted spoon to paper towels to drain. Add the shredded chicken and the tortilla strips to the soup and simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnish it with the coriander. Makes about 8 cups, serving 6.

Nutritional Information:

189 Calories (kcal); 6g Total Fat; (26% calories from fat); 20g Protein; 14g Carbohydrate; 0mg Cholesterol; 3055mg Sodium