1 lime
1 lg. sweet red pepper, chopped
1 onion, minced
1 clove garlic, minced
1/4 c. plus 1 tbsp. vegetable oil, divided
2 tomatoes, peeled, seeded, and chopped
2 (10 3/4 oz.) cans chicken broth, diluted
3 jalapeno peppers, seeded and chopped
6 (6-inch) flour tortillas, halved
1 1/2 c. chopped cooked chicken
1/4 tsp. salt
1/4 tsp. pepper
6 lime slices

Cut lime in half crosswise. Juice lime, reserving juice and shells; set aside. Saute red pepper, onion and garlic in 2 tablespoons oil until tender. Add tomatoes and cook 2 minutes, stirring constantly. Add chicken broth, jalapeno peppers, lime juice, and lime shells. Bring mixture to a boil; reduce heat and simmer 5 minutes. Remove and discard lime shells.

Cut tortilla halves into 1/2-inch trips. Heat remaining oil in a large skillet over medium heat. Add tortilla strips and cook until golden brown. Drain well on paper towels. Set aside.

Add chicken to broth mixture. Simmer over low heat until thoroughly heated. Add salt and pepper. Garnish each serving with tortilla strips and a lime slice. Yield: 6 cups.