Preparation / Directions:
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.
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