Instructions: Preheat the oven to 180 c.

Using half the oil, brush 1 side of the tortillas with oil then stack them and cut them in half. Stack the halves and cut slice into 5mm. strips. Spread the strips on a non-stick oven tray and bake until they are light golden brown, about 10-15 minutes. Transfer them to a wire rack and cool.

Heat the remaining oil in a saucepan and add the bay leaf, garlic, cumin and red pepper flakes and saute gently until fragrant, about 1 minute. Add the chicken strips and toss in the hot pan until the chicken has changed colour and is opaque. Add the stock and tomatoes and bring to the boil. Reduce the heat and simmer for 15 minutes.

Stir in the spring onions, coriander and lime juice. Season with salt and pepper to taste.

Serve the soup in deep bowls with tortilla strips. Serve some Picco di Gallo

(recipe follows) for a true Mexican experience.

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