Sopa de Lima (Lime and Tortilla Soup) 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 jalapeño 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.