Ingredients

  • 9 cups chicken broth
  • 6 cloves roasted garlic
  • 1/2 cup chopped tomatoes
  • 1/2 yellow onion, chopped
  • 2 fresh jalapeno peppers, sliced into rings
  • 1 teaspoon dried oregano
  • 1/2 yellow onion, sliced
  • 2 cups shredded, cooked chicken meat
  • 1 lime, juiced
  • 6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Directions

In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.

Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.

Place toasted tortilla strips in each bowl and pour soup over strips.