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
Salt, to taste
Pepper, to taste
6 lime slices
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.
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.
To serve, ladle into bowls. Add some fried tortilla strips. Float a lime
slice in the center of each serving.