Ingredients

• 10-12 oz boneless, skinless chicken breasts (or the equivalent of 1-2 breasts)
• 4 corn tortillas
• 2 tomatoes
• 1 small white onion
• 1 garlic clove
• 1 bunch fresh cilantro, washed and dried
• 3 limes
• 1 Tbsp dried oregano
• Olive oil

Peel and thinly slice the onion and garlic. Dice tomatoes.

In a large pot, sauté the onion and garlic with a drizzle of olive oil. Add the tomatoes and oregano, then cook for a few minutes.

Pour in 4 cups water, season with salt and pepper, and add the chicken breasts. Simmer over medium heat for 20–25 minutes.

Remove the chicken from the pot and shred it using two forks. Return it to the broth along with 2 limes cut into quarters and the cilantro. Adjust the seasoning to taste.

Cut the tortillas into thin strips and cook them in a skillet with a little olive oil until crispy and golden.

Ladle the hot soup into bowls and top with the crispy tortilla strips. Finish with the juice of the remaining lime and a few cilantro leaves.