2 tbsp butter
1 white onion peeled and finely chopped
6 cups chicken stock
1 chicken breast half (about 1/2 lb) on the bone
4 fresh tortillas
vegetable oil or lard
2 medium tomatoes seeded and diced
1 small mild green pepper stemmed and diced
1 habanero pepper stemmed seeded and sliced
Melt the butter in a medium pot over medium-low heat. Add onions and cook stirring occasionally until soft, about 20 minutes. Add the stock and juice of two limes and bring to a simmer over medium-high heat.
Reduce to medium heat. Season the chicken breast with salt and add to the pot. Poach chicken until juices run clear when the breast is pricked, about 20 minutes. Move chicken to a plate and set aside. Cut tortillas into strips about 1 inch wide and then cut each strip into 4-5 triangles.
Pour oil into a small pot (about 1-2 inches of oil) and fry tortillas in batches until crisp and golden, about 1-2 minutes per batch. Drain on paper towels and season with salt while still hot.
Remove and throw away the skin of the chicken. Remove all bones from chicken and throw away. Shred the chicken and divide it among 4 soup bowls. Reheat the broth and season to taste with salt.
Place some tomatoes, peppers, chiles and fried tortilla chips in each bowl and cover with broth. Serve with lime wedges cut from remaining lime.