Ingredients

• 9 cups chicken broth
• 6 cloves roasted garlic
• 1/2 cup chopped tomatoes
• 1/2 yellow onion, chopped
• 2 fresh jalapeno peppers, sliced into rings
• 1 teaspoon dried oregano
• 1/2 yellow onion, sliced
• 2 cups shredded, cooked chicken meat
• 1 lime, juiced
• 6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Instructions

1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
2. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
3. Place toasted tortilla strips in each bowl and pour soup over strips.