Mexican chicken and tortilla soup

In a large pot, combine the chicken fillet, broth, and 700 ml of water. Bring to a boil, cover, and simmer over low heat for 20 minutes until the chicken is cooked.

Remove the chicken from the broth, let it cool slightly, and shred it into fibers. Keep the broth.

In a frying pan with 2 tbsp of oil, sauté the chopped onion and minced garlic until golden brown.

Transfer the sautéed vegetables to a blender, add the tomatoes, and process until smooth.

Add the tomato puree, lime juice, and finely chopped chili to the broth. Simmer the soup over low heat for 5 minutes.

Cut the corn tortillas into thin strips. In a clean frying pan, heat oil and fry the tortilla strips in batches until crispy, then place them on a paper towel.

Add the shredded chicken and a portion of the crispy tortillas to the soup, and heat through for 1-2 minutes.

Serve the soup garnished with fresh cilantro and the remaining crispy tortillas.