preparation

1. Add the chicken breast to a medium skillet with water to cover. Add the peppercorns. Bring to a simmer, cover, and let simmer on low for about 10 minutes until chicken is cooked through. Remove the chicken from the skillet with a slotted spoon and let cool.

2. Meanwhile, add the chicken broth, garlic, and cumin to a medium saucepot. Bring to a boil, lower the heat, and simmer for 10 minutes. Add in the scallions and cilantro. Cut the chicken into bite-sized pieces and add to the soup. Add in the tortilla strips and simmer for 5 minutes. Serve with lime wedges.