Ingredients

• 1 large red bell pepper, seeded and chopped
• 1 onion, minced
• 1 clove garlic, minced
• 2 tablespoons oil
• 2 tomatoes, peeled, seeded and chopped
• 3 fresh jalapeno chiles, seeded and minced
• 6 cups chicken broth
• 1 lime, halved crosswise and juiced (reserve the juice and shells)
• 3 tablespoons oil
• 6 small corn tortillas, halved and cut crosswise into 1/2-inch strips
• 1 1/2 cups cooked and shredded chicken breast
• Salt, to taste
• Pepper, to taste
• 6 lime slices

Instructions

1. In saucepan, cook red bell pepper, onion and garlic in 2 tablespoons of oil over low heat, stirring until pepper is softened. Add tomatoes and cook, stirring, for 2 minutes. Add chiles, broth, lime juice and shells. Bring the liquid to a boil and simmer for 5 minutes. Discard lime shells.
2. In large skillet, heat remaining 3 tablespoons of oil over moderate heat until hot, but not smoking. Cook tortilla strips in batches, stirring until golden and crisp, about 30 seconds to 1 minute. Transfer strips to paper towels to drain. Keep strips warm in a 250 degree F oven. Add chicken to broth mixture and simmer until chicken is heated through. Season soup with salt and pepper.
3. To serve, ladle into bowls. Add some fried tortilla strips. Float a lime slice in the center of each serving.