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1
Cut tortillas into chips size strips. Heat oil in skillet until very hot but NOT smoking. Quickly fry the strips in batches until they are crisp, 1-2 min per side. Drain on paper towels.
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2
Fry the chicken breast on a pan until done (i like to pour some lime juice over chicken 1 min before removing from pan - it adds a nice fresh flavour to the chicken). Shred chicken as finely as your time allows. The finer the more the chicken flavour will mix with the soup.
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3
Make the salsa (tomatoes, onions, garlic, jalapeno, cilantro, olive oil, lime salt).
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4
Put the salsa and chicken broth in a large sauce pan.
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5
Bring to a boil, reduce heat and simmer, covered for 15 minute.
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6
Puree the soup with hand mixer or in blender.
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7
Add lime and salt to taste.
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8
Place tortilla chips and chicken in bowls, pour soup and garnish with shredded mexican cheese or other dry cheese.
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9
Tip 1 - if you know that you will be making the salsa for the soup only, there will be no need to finely chop any ingredients as it will be blended anyway.
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10
Tip 2 - I add more garlic and make the soup quite spicy.
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11
Tip 3 - the tortilla chips can be omitted.
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12
Tip 4 - I have also used canned diced tomatoes, drained well, instead of fresh tomatoes with good results.
