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

1. 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.

2. Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns and thyme. Raise to a boil, then reduce heat and simmer 20 minutes.

3. Lift chicken from broth and shred with 2 forks. Strain broth and reserve.

4. In soup pot, heat olive oil, then saute chopped onion and chilies over medium heat until onion is soft. Add tomato and saute about 5 minutes, stirring all the while.

5. 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.

6. Ladle soup over tortilla wedges in serving bowls and garnish.

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