2 or 3 corn tortillas
Oil for frying
2 tsp. vegetable oil
1/3 c. chopped onions
1 can chopped green chilies
4 c. chicken broth
1 c. shredded, cooked chicken
Salt to taste
1 (10 oz.) can tomatoes with green chilies
1 tbsp. lime juice

Cut tortillas into 2 1/2 inch strips. Fry in small amount of oil until brown. Drain. Heat 2 teaspoons oil in large skillet. Add onions and saute until translucent. Add green chilies, broth, chicken, salt, and tomatoes. Cover and simmer 20 minutes. Stir in lime juice. To serve, pour into soup bowls and add tortilla strips.