Instructions: Heat the oil in a soup pot and saute the onion, serrano, and garlic until the onion is tender. Place in a food processor fitted with a metal blade.

Add the tomatoes, cilantro, and 2 cups of the chicken stock and blend until smooth. Pour into a saucepan or soup pot, add the rest of the chicken stock, salt, pepper, cooked chicken pieces, and lime juice, cover, and cook over medium heat for 10 minutes. Ladle the soup into soup bowls, add a few strips of blue corn tortillas to each bowl, top with a slice of lime, and serve.

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