Chicken lime soup with crispy tortillas

Ingredients

• 1 cup of chicken broth, made from simmering
• 400 g of chicken
• 4 limes
• 4 corn tortillas
• 1 teaspoon of oregano
• 3 cloves of garlic
• 2 onions
• 2 tomatoes, diced
• 1 bell pepper
• 2 tablespoons of corn oil
• 1 teaspoon of salt

Cook the chicken with oregano, garlic, an onion, and salt. Once cooked, remove the meat, let it cool, and cut it into pieces. Carefully strain the broth.

Heat the other chopped onion in the hot vegetable oil, then add the diced tomatoes and chopped bell pepper.

Briefly brown everything, then pour in the filtered broth and the juice from half of the limes.

Let the soup simmer for another ten minutes.

Just before serving, add the remaining fresh limes, chopped, the pieces of chicken, and the tortillas, which have been cut into strips and lightly grilled.