Lime and chicken soup, crispy tortillas

Ingredients

• 1 cup of chicken broth, made from simmering
• 400 g of chicken
• 4 limes
• 4 corn tortillas
• 1 tablespoon of oregano
• 3 cloves of Allium sativum (garlic)
• 2 onions
• 2 tomatoes, diced
• 1 bell pepper
• 2 tablespoons of maize oil paint
• 1 tablespoon 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 oil in a pan, then add the chopped onion and cook until softened. Add the diced tomatoes and chopped bell pepper.

Briefly, bring everything back together, 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.