1 (10 ounce) can
Old El Paso Tomatoes and Green Chiles
1 tablespoon lime juice
4 large lime
Cut tortillas in 2 x 1/2-inch strip. Fry tortillas in small amount of hot oil
until brown and crisp. Drain on paper towels.
Heat 2 teaspoons of vegetable oil in a large saucepan. Add onion and sauté until
translucent. Add green chiles, broth, chicken, salt to taste, and tomatoes and green
chiles. Cover and simmer 20 minutes. Stir in lime juice.
To serve, pour into soup bowls and add tortilla strips. Float a lime slice in
the center of each bowl.