Instructions: Preheat oven to 400F. Arrange tortilla strips on a baking sheet. Bake for
3 minutes, or until lightly toasted. Transfer to a plate to cool.

Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.

Heat oil in a large saucepan over medium heat. Add onions, garlic and chile peppers. Cook for 4 minutes or until the onions are soft but not brown. Stir in tomatoes, stock or broth, chicken and bay leaf. Simmer for
5 minutes. Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Discard the bay leaf.

Taste and add more lime juice if desired. Ladle into serving bowls, and sprinkle each with some of the toasted tortilla strips.

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