INGREDIENTS
For the broth: 2 whole chicken breast, cut up, 5 cups water, ½ tsp dried oregano, 1tsp coriander, 2 large garlic cloves, peeled and halved, ½ white onion quartered, salt to taste.
For the soup: 1tsp vegetable oil, ½ white onion, peeled and chopped, 1 large clove garlic, roasted, then peeled and pureed, 2 tomatoes peeled, seeded and chopped, 1 green pepper, chopped, 4 limes, sliced, 4 corn tortillas cut into slides size strips, fried.
Broth:
Bring water to boil with chicken, garlic, onion, oregano and salt. Simmer for ½ hour. Remove the chicken and set the meat in large shreds.
In a large frying pan, heat the oil then add the onion, garlic, tomatoes and pepper heat until the vegetables are soft.
Add the strained broth and half the lime slices and simmer for 10 minutes.
Add the rest of the lime slices and the shredded chicken.
Serve immediately, accompanied by tortilla strips and KANKUN® CHIPOTLE SAUCE.