Cook the chicken breast with just salt, or add a little chicken bouillon powder if it tastes bland. The broth should have a strong flavor. In a pot, add a tablespoon of lard where you previously fried the tortilla strips. When the pot is hot, add the broth, shredded chicken, a pinch of Escabeche Oriental spice blend, and a small spoonful of Kut sauce.

Escabeche Oriental is a spice blend called 'recado' that includes cumin, cinnamon, bay leaf, garlic, pepper, clove, and oregano, usually sold pre-ground.

Once boiling, ladle the soup into bowls. Add two slices of bitter orange, a squeeze of lime, tortilla strips, and a handful of the habanero, onion, and tomato mixture. Serve immediately.