2 corn tortillas
Oil for frying
2 teaspoons vegetable oil
1/3 cup chopped onion
1 California chile, roasted, peeled and chopped
  or 1/4 cup canned chopped green chilies
4 cups chicken broth
1 cup shredded cooked chicken
Salt to taste
1 tomato chopped
1 tablespoon lime juice
4 large lime slices

Cut tortillas in 2" x 1/2" strips. Pour oil for frying, 1/2 inch deep in a small sauce pan or skillet. Fry the tortillas strips in hot oil until browned and crisp. Drain on paper towels.

Heat 2 tespoons vegetable oil in a large saucepan. Add onion and chile. Saute until the onion is tender but not browned. Add broth, chicken and salt to taste. Cover and simmer 20 minutes. Add tomato and simmer 5 minutes longer. Stir in the lime juice. Taste and add more lime juice if desired.

To serve, ladle soup into bowl and add some fried tortilla strips. Float a lime slice in the center of each serving. Makes 4 servings