Chicken Tortilla Soup

Read it through once before you start the pan.

1. 1Step 1. Cut the corn tortillas into thin strips.
2. 2Step 2. Heat 15 ml of the vegetable oil in a large pot over medium-high heat and fry half the corn tortillas, stirring, until crisp and golden, 2 to 3 minutes.
3. 3Step 3. Lift them onto paper towels and repeat with another 15 ml of the vegetable oil and the rest of the corn tortillas.
4. 4Step 4. Add the remaining vegetable oil, the white onions and the jalapeño peppers to the pot and cook over medium heat until softened, about 5 minutes.
5. 5Step 5. Stir in the garlic, the cumin powder and the oregano and cook until fragrant, about 1 minute.
6. 6Step 6. Pour in the canned diced tomatoes and the chicken stock and bring to a gentle simmer.
7. 7Step 7. Add the chicken breast to the pot and simmer for 15 minutes, until no pink remains at the center of the thickest piece.
8. 8Step 8. Lift the chicken breast out of the pot, shred it with 2 forks and return it to the broth.
9. 9Step 9. Stir in the salt, the black pepper and the lime juice, and ladle into bowls topped with the corn tortilla strips and the coriander leaf.