12 ounces boneless chicken breast
1 pound peeled and seeded tomatoes, canned will do
9 cups chicken stock
5 tablespoons peeled and minced fresh garlic
3 jalapeno chiles, stem intact, slit lengthwise
1 bunch fresh cilantro, tied
1 poblano chile, roasted, peeled and chopped or ½ cup canned chopped green chile
4 tablespoons fresh squeezed lime juice
1 tablespoon dried Mexican oregano leaves
Approximately 4 cups crisp fried corn tortillas, cut into 1 inch x 1 inch cubes
6 tablespoons chopped fresh cilantro
6 lime wedges
1. Grill or broil the chicken until brown but still moist, cut into ½ inch cubes. Set aside.
2. Chop the tomatoes roughly and place in a sauce pan with the stock, garlic, jalapenos, and cilantro. Simmer over low heat for 20-30 minutes. Remove the jalapenos and cilantro and discard.
3. Divide the chicken equally between 6 soup plates. Add approximately 1 tablespoon of the poblano chile and ½ teaspoon of oregano to the plates, then ladle the soup over. Squeeze approximately 2 teaspoons of lime juice into each bowl.
4. Garnish each bowl with equal portions of the tortilla crisps and top tortillas with the chopped cilantro. Serve extra lime wedges to the side. Be happy that you just made and dished-up one of the best soups ever!
