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1
In a large saucepan over high heat, bring 3.
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2
5 quarts of the broth to a boil.
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3
Reduce the heat so the stock boils gently and boil until reduced by half to about 7 cups (about 30 minutes).
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4
In a separate saucepan, combine the chicken breasts with the remaining 2 cups of broth.
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5
Bring to a simmer and cook gently until the chicken is opaque thruout when cut into with a knife, about 10 minutes.
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6
Transfer to a cutting board, and, when cool enough to handle, cut the chicken breasts into bite-sized pieces.
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7
Set aside.
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8
Discard the stock.
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9
In another skillet, warm the olive oil.
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10
Add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes.
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11
Add the garlic and jalapeno chile and cook for 1-2 minutes to soften.
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12
Add to the reduced broth, raise the heat to high, and bring to a boil.
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13
Reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt and pepper and simmer until the chicken is heated thru, about 5 minutes.
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14
Taste and adjust seasoning.
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15
While the soup is cooking, pour vegetable oil into a deep frying pan to a depth of 2 inches.
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16
Working in batches, drop in tortilla strips and fry until golden and crisp, about 2 minutes.
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17
Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
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18
Ladle the soup into warmed bowls.
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19
Sprinkle lime pieces and tortilla evenly over the tops.
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20
Serve immediately.
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21
Also good with sliced avocado.
