In a 3-quart saucepan over medium heat, place the chicken broth and water. Add the tortilla piece and chicken cubes. Cover, reduce the heat to low, and let simmer, stirring occasionally, approximately 5 to 6 minutes.
Add the scallions and jalapeno chile peppers with juice; stir to combine well. Simmer for approximately an additional 5 minutes for flavors to blend; remove from heat. NOTE: Be sure the broth is very hot so that it will heat up the garnishes that are placed in the bowl.
Serve garnished with the reserved scallion and, if desired, the cilantro, chile peppers, and lime to squeeze on top of the chowder.
Makes 2 servings.
Chicken Tortilla Chowder Recipe: https://whatscookingamerica.net/janebutel/chickentortillachowder.htm