This was the first authentic Mexican dish I ever cooked, and it's still one of my favourites.
It's also dead easy. This recipe serves two as a main or four as a starter.
Take two chicken breasts
one roasted, chopped red pepper
three roasted, chopped tomatoes
chiles to taste (some like it hot; others do not)
one chopped onion
two cloves chopped garlic
the juice of two limes
500 ml chicken stock
Put all that in a pot, bring to the boil, then turn the heat to medium-low and simmer for about 20 minutes.
When the chicken is cooked, remove it and take the soup off the heat.
if you have the time and inclination, make your own crispy tortilla strips out of corn tortillas and put them in the serving bowls. Or you can just crumble up some store-bought tortilla chips.
Shred the chicken and place it in the serving bowls on top of the tortilla strips/chips.
Strain the soup through a sieve. You don't want any bits floating in it.
Ladle the soup over the chicken and tortilla strips and garnish with chopped coriander (cilantro).
This is a soup from the Yucatán, so the chile should technically be a habanero, but these are very hot. Don't use it if you can't take it.
The red pepper, too, is probably not original, but I think it adds a nice sweetness.