1/4 cup olive oil

1 large onion, finely chopped

3 boneless, skinless chicken breast halves, chunked

5 cloves garlic, chopped

8 cups chicken broth

2 cups water

2 tablespoons tomato paste

1 tablespoon bottled hot sauce

Juice of 2 limes (plus another for garnish)

8 small corn tortillas, cut into strips

Salt

In a large soup pot, saute onions in olive oil until translucent.  Add chicken and cook, stirring, until almost cooked through.  Add garlic.  Mix in stock and water, tomato paste, hot sauce and lime juice.  Bring to a boil, turn heat down and simmer about 7 minutes.

Meanwhile, heat a little vegetable oil in a large skillet, add tortilla strips and saute until crispy.  Season with salt.

Ladle soup into bowls, top with tortilla strips and a wedge of lime.  Serves 6.