Dan Hobbs provides this recipe for a delicate soup popular over Mexico. This healing concoction is said to be good for treating sinus infections, allergies, asthma, hay fever, the common cold, and influenza.

3 corn tortillas cut in strips
oil for frying
2 chicken breasts
5 cloves garlic, chopped
6 black peppercorns
1 2-inch stick cinnamon
8 whole allspice
small handful of raisins
1 T. chopped fresh oregano
4 c. chicken broth
1 tomato, peeled and chopped
6 T. lime juice
1 roasted peeled green chile
5 slices lime
chopped cilantro for garnish

Fry tortilla strips until crisp. Remove, drain on paper towels, and keep warm. Place chicken and garlic, peppercorns, cinnamon, allspice, raisins, oregano, and broth in a pot. Bring to a rapid boil, then reduce the heat to medium, and simmer, covered, for half an hour. Let the chicken cool in the stock. Then shred the meat with fingers or forks. Strain the broth and add just enough water to make a quart of liquid. Reheat the broth with tomato, lime juice, and chile. Add the chicken and simmer until the chicken is hot. To serve, place some of the tortilla chips in the bottom of a soup bowl, add soup, garnish wish a slice of lime and serve.