2 corn tortillas
Oil for frying
2 tsp. vegetable oil
1/3 c. chopped onion
1 California chile, roasted, peeled, chopped or
1/4 c. canned chopped green chiles
4 c. chicken broth
1 c. shredded cooked chicken
Salt
1 tomato, chopped
1 tbsp. lime juice
4 lg. lime slices

Cut tortillas in 2 x 1/2 inch strips. Pour oil for frying 1/2 inch deep into a small saucepan or skillet. Heat for frying. Fry tortilla strips in hot oil until browned and crisp. Drain on paper towels.

Heat 2 teaspoons vegetable oil in a large saucepan. Add onion and chile. Saute until onion is tender but not browned. Add broth, chicken and salt to taste. Cover and simmer 20 minutes. Add tomato; simmer 5 minutes longer. Stir in lime juice. Taste and add more lime juice if desired.

To serve, ladle soup into bowls and add some fried tortilla strips. Float a lime slice in the center of each serving. Makes 4 servings.