Serves 4
1/2 lbs. boneless chicken breast,
skin removed
1 lb. Roma tomatoes
6 cups rich chicken stock
10 cloves garlic, roasted, peeled,
and finely chopped
4 Serrano chiles, chopped in rings
1 bunch cilantro, tied (remove 12
sprigs for garnish)
4 rings white onion, 1/4 inch
thick
1 poblano chile, roasted, peeled,
and julienne
8 teaspoon fresh lime juice
1 Tablespoons roasted ground
Mexican oregano
Thin strips of deep-fried tortilla
4 lime wedges
Grill the chicken until brown but still moist, and shred
by hand into 1/4 x 2-inch strips. Set aside. With an iron skillet over
medium-high heat, cook the tomatoes until blackened all over, and chop roughly.
Place tomatoes in a saucepan with the stock, garlic, Serrano’s, and cilantro.
Simmer over low heat for 20 to 30 minutes. Remove the cilantro. Divide the
chicken equally between the soup plates. Broil the onion rings until cooked but
not blackened and add to the plates together with the poblano chile. Then ladle
the soup over, and stir in 2 teaspoon of lime juice per plate. Garnish each
plate with cilantro sprigs, a pinch of oregano rubbed between the fingers,
tortilla strips, and a lime wedge.