1 whole chicken, cooked, chopped
2 fresh Serrano Peppers, finely chopped
1 tbsp. oil
1 lg. onion, diced
1 sm. can diced green chilies
1 oz. canned chipotle peppers, finely diced or blended
8 c. chicken stock
Handful cilantro, chopped
Garlic to taste
Cumin to taste
Salt to taste
Juice of 2 limes
4 corn tortillas, torn

Boil chicken in 3 quarts water until cooked and tender. Remove chicken from pot. Remove bones and skin and chop meat into chunks. Strain remaining stock. Set aside.

Cut serrano peppers in half and remove the center with the seeds. Wash hands well. Heat 1 tablespoon oil in small pan. Stir in serrano peppers to cook for a few seconds. Add onion, green chilies and chipotle pepper. Stir to combine.

Heat 8 cups chicken stock in 5 quart pot. Add pepper, onion and chili mixture. Add cilantro. Add tomatoes and chicken. Add garlic, cumin and salt to taste. Add lime juice and tortillas.