1 large red bell pepper, seeded and chopped
1 onion, minced
1 clove garlic, minced
2 tablespoons oil
2 tomatoes, peeled, seeded and chopped
3 fresh jalape? chiles, seeded and minced
6 cups chicken broth
1 lime, halved crosswise and juiced
    (reserve the juice and shells)
3 tablespoons oil
6 small corn tortillas, halved and cut crosswise
    into 1/2-inch strips
1 1/2 cups cooked and shredded chicken breast
Salt, to taste
Pepper, to taste
6 lime slices

In saucepan, cook red bell pepper, onion and garlic in 2 tablespoons of oil over low heat, stirring until pepper is softened. Add tomatoes and cook, stirring, for 2 minutes. Add chiles, broth, lime juice and shells. Bring the liquid to a boil and simmer for 5 minutes. Discard lime shells.

In large skillet, heat remaining 3 tablespoons of oil over moderate heat until hot, but not smoking. Cook tortilla strips in batches, stirring until golden and crisp, about 30 seconds to 1 minute. Transfer strips to paper towels to drain. Keep strips warm in a 250 degree F oven. Add chicken to broth mixture and simmer until chicken is heated through. Season soup with salt and pepper.

To serve, ladle into bowls. Add some fried tortilla strips. Float a lime slice in the center of each serving.