Mexican chicken soup

• In a saucepan, soften the onion and garlic in olive oil.

• Add the tomatoes, broth, and lime halves. Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 15 minutes.

• Remove the lime, add the chicken and continue cooking for 5 minutes. Adjust seasoning.

Topping

• Preheat the oven to 190°C (375°F).

• While the soup is cooking, brush the tortillas with olive oil and cut them into thin strips. Place the tortilla strips on a baking sheet and bake for about 10 minutes or until golden brown and crispy. Set aside.

• Pour the soup into 4 large bowls. Top with green onions, mango, and cilantro. Sprinkle with tortilla strips and avocado slices. Serve with lime wedges and sour cream.