Chicken and Lemon Soup

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6 corn tortillas, cut in wedges
1 chicken breast, boned and skinned
2 onions: 1 quartered, 1 chopped
2 cloves garlic, chopped
6 cups chicken broth
4 peppercorns
1/2 tsp. thyme leaves
1 tbsp. olive oil
2 green chilies, chopped
Juice and zest of 1 lemon
1 tbsp. grapefruit zest
Cilantro leaves for garnish


Spread tortilla wedges in a single layer on a baking sheet, then air dry, in a 200 degree oven for about 20 minutes, turning once.
Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns and thyme. Rise to a boil, then reduce heat and simmer 20 minutes.
Lift chicken from broth and shred it. Strain broth and reserve.
In soup pot, heat olive oil, then sauté chopped onion and chilies over medium heat until onion are soft. Add tomato and sauté about 5 minutes, stirring all the while.
Pour broth back into soup pot, salt to taste and raise to a boil. Add lemon juice and zest and grapefruit zest. Simmer 20 minutes or so.
Pour soup over tortilla wedges in serving bowls and garnish.

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