TORTILLA SOUP

In a large saucepan combine the chicken breast, the broth, and 3 cupswater, bring the liquid to boil, and simmer the chicken, covered, for 20minutes, or until it is cooked through. Let the chicken cool in the broth.

Transfer the chicken to a bowl, reserving the broth, discard the skin andbones, and shred the meat. In a heavy skillet cook the onion and the garlicin 2 tablespoons of the oil over moderate heat, stirring, until the onionis golden and in a blender or food processor purÈe the mixture with thetomatoes. Stir the purÈe into the reserved broth with the lime juice andthe chilies and simmer the soup for 5 minutes.

While the soup is simmering, in the skillet, cleaned, heat 1/4 inch of theadditional oil over moderately high heat until it is hot but not smoking,in it fry the tortilla strips in batches for 30 to 45 seconds, or untilthey are crisp, and transfer them as they are fried with a slotted spoon topaper towels to drain. Add the shredded chicken and the tortilla strips tothe soup and simmer the soup for 1 to 2 minutes, or until it is heatedthrough. Ladle the soup into heated bowls and garnish it with thecoriander.

Makes about 8 cups, serving 6.