Chicken Tortilla Soup

1/2 green bell pepper, diced
1 tsp chopped jalapeno pepper
2 tsp minced garlic
1/2 cup sliced red onion
1/4 cup chopped fresh cilantro
nonstick cooking spray
1 Tbsp lime juice
4 corn tortillas
3 cups chicken broth, fat skimmed off
1/2 tsp ground cumin
1 cup diced red potatoes
2 boneless, skinless chicken breast halves, cut into strips
14 oz can Mexican style stewed tomatoes

Bring ½ cup of the chicken broth to a boil in a big pan over a medium high heat. Add the green bell pepper, onion, potatoes, garlic, and cook, stirring, for 5 minutes. Add the chicken and cook, stirring, for 1 minute. Add the jalapeno, stewed tomatoes, the cumin, and the rest of the chicken broth and bring the soup to a boil. Let it simmer, uncovered, for 15 minutes or until the potatoes are tender.

Preheat the oven to 350 degrees F.

Coat the tortillas on both sides with spray oil and cut them into thin strips. Put them on a baking sheet and bake them for 15 minutes or until they are crispy. Add the cilantro, lime juice to the suit, and top each bowl of soup with the strips of tortilla.