1 onion, chopped

2 cloves garlic, finely chopped

1 teaspoon (5 ml) hot pepper (jalapeño or similar), cored and chopped

1 tablespoon (15 ml) olive oil

1 can 14 ounces (398 ml) diced tomatoes, drained

6 cups (1.5 litres) chicken broth

1 lime, washed and halved

Salt and pepper

2 cups (500 ml) cooked chicken, chopped

In a saucepan, soften the onion, garlic and pepper in the oil.

Add the tomatoes, broth and lime pieces. Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 15 minutes. Remove the lime. Add the chicken and cook for 5 minutes. Adjust the seasoning.

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