Cook chicken, half the onion, garlic and water at 95 °C for 20 minutes; remove and shred chicken.

Ingredients

• 500 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 160 gTortillas, ready-to-bake or -fry, corn, without added salt
• 60 gLime juice, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 160 gOnions, raw
• 12 gGarlic, raw
• 35 gOil, olive, salad or cooking
• 1,400 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Cook chicken, half the onion, garlic and water at 95 °C for 20 minutes; remove and shred chicken.
2. Blend tomatoes with remaining onion, stir into broth with salt and simmer 12 minutes.
3. Cut tortillas into strips. Heat oil to 180 °C and fry strips 4 minutes until crisp.
4. Return chicken to soup and warm 3 minutes; stir in lime juice off heat.
5. Divide into four bowls and top each with tortilla strips.