2 tbsp. oil
1 sm. onion, chopped
1 sm. bell pepper, chopped
8 c. chicken broth
1 sour lime, cut in half
Salt & pepper to taste
8 stale corn tortillas, cut into very thin strips

Pour oil to 1/4 inch in pan. Heat to the smoking point and fry the tortilla strips until golden. Then drain. Heat 2 tablespoons oil in a skillet and cook the onion, tomatoes and bell pepper until the onion is translucent. Place the vegetables in a large pan and add the chicken broth and the juice of 1/2 of the lime. Bring the broth to a boil over medium heat. Lower the heat. Ladle the soup into individual bowls, sprinkling the hot strips on top. Cut the other 1/2 lime into thin slices, add to the top of soup. Serves 6 to 8.