Directions
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
2.Preheat oven to 375°F. Place tortillas on a baking sheet and lightly spray them with cooking spray. Put in oven and bake until golden brown. Set aside.
3.Put chicken in a large pot with water, the quartered onion, oregano, garlic salt and pepper, to taste. Bring to a boil over high heat.
4.Reduce to medium heat and cook until chicken is tender and fully cooked. Turn heat off.
5.Remove chicken from broth. Let it cool slightly and shred it. Set aside.
6.Strain broth into separate bowl and discard onion, oregano, and cloves. Set aside.
7.Return pot to stove and heat oil over medium heat. Add chopped onion and cook until translucent. Add tomatoes and peppers. Sauté for 5 minutes.
8.Add broth and half of the sliced limes. Boil for 10 minutes.
9.Put shredded chicken back into pot and the rest of the sliced limes.
10.Pour into small bowls and top with tortilla strips. Serve immediately. Enjoy!