4 corn tortillas, cut into thin strips
1 large tomato, diced
1 medium onion, finely chopped
8 cloves garlic, minced
1 jalapeno chile, thinly sliced (or to taste)
4 cups chicken broth
1-1/2 cups cooked chicken, shredded
1 bay leaf
4 T lime juice
1/4 cup chopped fresh cilantro

Heat a little olive oil in a skillet and brown the tortilla strips; remove tortillas and set aside. Add the onions, garlic, and chile peppers. Cook for 4 minutes, or until the onions are softened. Stir in the tomatoes, broth, chicken, and bay leaf. Simmer for 5 minutes. Stir in the lime juice and the cilantro. Season with salt and pepper. Remove and discard the bay leaf. Taste and add more lime juice, if desired. Ladle into serving bowls and sprinkle each with some of the tortilla strips.