1 lime
1/2 c. chopped onion
1/2 tsp. ground cumin
1/8 tsp. dried oregano
1 clove garlic, minced
1 can condensed chicken broth
1 soup can water
1/2 c. chopped tomato
4 oz. can chopped green chilies
3 corn tortillas
1 c. shredded lettuce
Shredded Monterey Jack cheese

Cut 3 thin slices from lime; set aside. Squeeze 1 teaspoon juice from remaining lime; set aside. Cook onion, cumin, oregano and garlic in 1 tablespoon hot oil over medium heat until tender. Add broth, water, tomato, chilies and reserved lime juice. Heat to boiling. Reduce to low; cook 10 minutes. Cut tortillas into thin strips. Heat 1/2" oil in skillet and fry strips until crisp. Drain on paper towels. Place several strips in bowl. Ladle in soup and sprinkle with cheese. Top with lime slices and lettuce. Serves 3.