Chicken And Lime Soup

Tortilla Strips
2 lbs. skinless boneless chicken breasts halves
12 cups chicken broth
1 cup chopped onion
1 cup chopped mixed sweet pepper
2 cloves garlic, minced
2 Tbs. cooking oil
Oil for frying
2 chopped tomatoes (large) or 14 ½ oz. can diced tomatoes, untrained
½ tsp. dried oregano, crushed
2 tsp. finely shredded lime peel
6 Tbs. lime juice
Fresh jalapeno peppers, rinsed, seeded, and chopped

Rinse chicken, pat dry with paper towels. In a large pot, bring broth to boiling. Add the chicken, reduce heat. Simmer, covered, about 15 minutes or until chicken if tender and no longer pink. Remove chicken from broth, let stand until cool enough to handle. Shred chicken, set aside. Strain the broth. Set broth aside.
In the same pot, cook onion, sweet pepper, and garlic in hot oil until tender. Stir in strained broth, tomatoes, and oregano. Bring to boiling. Stir in lime peel and lime juice. Reduce heat. Simmer covered, for 20 minutes. Stir in chicken and jalapenos, heat through.
Meanwhile, pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips and fry until golden brown, about 1 minute. Using a slotted spoon, transfer the strips to a paper towel-lined plate and sprinkle with salt.
Garnish soup with tortilla strips and serve immediately.