Peel the onions and cut into cubes. Clean the peppers, rinse, slit lengthwise, remove the seeds and cut the peppers into rings. Peel and finely chop the garlic cloves. Rinse the tomatoes, score them crosswise, dip them briefly in boiling water, remove the skin and cut them into pieces. Rinse the chicken breast fillet, dry it and cut it into strips. Heat the oil in a saucepan. Sauté the onion and peppers in it. Add the garlic. Season with salt and hot sauce. Pour in the chicken stock. Add the meat and cook at a low temperature for about
15 min. Just before the end of the cooking time, add the lemon peel and the juice of one lemon and season again with the spices. Divide the soup evenly among the plates and bring to the table garnished with the tortilla chips and herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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