Servings: 4

1 whole chicken 1 whole chicken
1 white onion, sliced 1 white onion, sliced
3 bay leaves 3 bay leaves
4 cloves garlic, crushed 4 cloves garlic, crushed
1 tbsp peppercorns, roughly cracked 1 tbsp peppercorns, roughly cracked
1 tsp salt 1 tsp salt
water water
 
1 tsp dried oregano 1 tsp dried oregano
10 black peppercorns, ground 10 black peppercorns, ground
 
vegetable oil for frying vegetable oil for frying
2 white onions, diced 2 white onions, diced
1 green capsicum, diced 1 green capsicum, diced
4 large tomatoes, diced 4 large tomatoes, diced
 
6 limes, juiced 6 limes, juiced
2 lemons, juiced 2 lemons, juiced
2 large flour tortillas, cut into thin strips and fried 2 large flour tortillas, cut into thin strips and fried
1 bunch coriander, torn 1 bunch coriander, torn

Wash chicken and place into a large pot with the sliced onions, bay leaf, garlic, peppercorns and salt and enough cold water to just cover the chicken. bring the uncovered pot to the boil over high heat.
Reduce to a simmer (try heat 7) and cook for another 15 minutes, skimming the top if needed.
Take off the heat, cover with lid and stand for another 15 minutes.
Remove the chicken and cool on a wire rack. Shred meat and put remaining bones back in the stock.
Reduce the stock until about 3 litres remain.
Strain the stock and put back into the pot. Add dried oregano and pepper. Bring to a simmer and cook for 10 minutes.
Meanwhile, heat some oil in a skillet fry off the sliced tortilla. Set aside.
In the same skillet, gently fry the garlic, onion and capsicum until they are soft but not browned. Add tomatoes to the skillet and cook for 5 minutes over medium heat.
Add the garlic, onions, capsicum and diced tomatoes to the broth and simmer for 5 minutes. Taste and add salt as needed.
Assemble the bowls of soup by adding a handful of shredded chicken to the bowl, lemon and lime juice, and cover with broth to taste. Sprinkle tortilla strips on top and serve.