Prepare the chicken stock by boiling a whole chicken in seasoned water for 2 hours or more.
Remove the chicken and reserve.
Reduce the liquid by half
To the stock, add a mirapoix of carrots, celery and onions continue to reduce the liquid at a slow boil
Add a bouquet garni of thyme and rosemary garlic and parsley
Add chopped chili pepper of your choice and amount
Add fresh or frozen whole kernel corn
Add rough chopped whole skinned tomatoes in chunks with liquid
Take 2 or 3 large round tortillas and slice into long strips
Toast the tortilla strips in the oven until crispy – reserve
Chop 1/2 of the reserved de-boned chicken into bite sized pieces and return to the pot
Serve and top each bowl with the toasted tortilla strips and lime slice.
You can also add a dollop of green chili sauce or sour cream and the juice of 1/2 lime to brighten the flavors