In saucepan, cook red bell pepper, onion and garlic in 2 tbsp. of oil over low heat, stirring until pepper is softened. Add tomatoes and cook, stirring, for 2 minutes. Add chiles, broth, lime juice and lime skins. Bring the liquid to a boil and simmer for 5 minutes. Discard lime skins. In large skillet, heat remaining 3 tbsp. of oil over moderate heat until hot and 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 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.
Ready in 30 min. 6 servings