Sopa de Lima

2 T olive oil
6 garlic cloves, sliced
2 small skinless chicken breasts, cut crosswise in 1/2" strips
1 1/2 tsp dried oregano
9 cups chicken broth
1/3 cup fresh lime juice

Tortilla chips
3 green onions, sliced
Cilantro, chopped fresh
Jalapeño chiles, Minced
1 lime, thin slices

Heat oil in large pot over med. heat. Add garlic and stir 20 seconds.
Add chicken and oregano to pot; sprinkle with salt and pepper.
Sauté for about 3 minutes. Add broth and lime juice and bring to a simmer.
Reduce heat to med-low and simmer gently until until chicken is cooked through. Season to taste.

Dived coarsely crushed tortilla chips among 6 bowls. Ladle sup in bowls.
Top with onions, cilantro and jalapeños. Garnish with lime slices.

Original recipe from Epicurious called for the addition of 2 avocados and 3 chopped tomatoes as topping.
Have had this soup many times in Mexico, never with avocado and tomato so I omitted these items. Soup is already quite filling without them.

Buen provecho!
-- Messy Cook