Sopa De Lima:

Ingredients: Four quarts of chicken stock, two cups of vegetable oil for deep frying, four corn tortillas cut into strips about two inches long, one and one half pounds of boneless chicken breasts, three tablespoons of olive oil, one large yellow onion-chopped, four cloves of minced garlic, three or four teaspoons of finely minced jalapeno chile, one and one half cups peeled, seeded and diced tomatoes (fresh or canned), one third cup of fresh chopped cilantro, six tablespoons of fresh lime juice, one and one half teaspoons of salt or to taste, two teaspoons of black pepper, twelve paper-thin slices of fresh lime cut into quarters.

In a large saucepan over high heat, bring three and one half quarts of the chicken stock to  boil. Reduce the heat and boil until reduced by half to about seven cups. About thirty minutes.

Meanwhile, pour vegetable oil into a deep frying pan to a depth of about two inches and heat to 375 degrees. Working in batches, drop in the tortilla strips and fry until golden and crisp, about two minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.

In a saucepan, combine the chicken breasts with the remaining two cups of chicken stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about eight minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-sized pieces. Set aside. Discard the stock or reserve for another use. DO not add to the reduced chicken stock since it will cloud up the stock.

In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about ten minutes. Add the garlic and jalapeno chile and cook for one to two minutes to soften. Add the reduced stock, raise the heat to high, and bring to a boil. Reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt, and pepper, and simmer for ten minutes. Taste and adjust the seasonings. Ladle the hot soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the tops. Serve Immediately.