1. Cut tortillas in 2 x 1/2-inch strips. Fry tortillas in small amount of hot oil until brown and crisp. Drain
on paper towels.

2. Heat 2 teaspoons of vegetable oil in a large saucepan. Add onion and sauté until translucent.

3. Add green chiles, broth, chicken, salt to taste, and tomatoes and green chiles. Cover and simmer 20 minutes.

4. Stir in lime juice.

5. To serve, pour into soup bowls and add tortilla strips. Float a lime slice in the center of each bowl.