I'm gonna make me some of this!

TORTILLA SOUP WITH CHICKEN, LIME AND SMOKED CHILIES
Makes 6 servings
This is a lighter version of some tortilla soups that can be thick and tomatoey.
1 small dried chipotle pepper (see Note)
1 1/2 tablespoons oil plus extra for tortilla strips
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) diced tomatoes, well-drained
6 cups chicken stock
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow bell pepper, stemmed, seeded and cut into thin strips
2 tablespoons fresh lime juice
Kosher salt
6 corn tortillas (6 to 7 inches in diameter)
1/2 to 3/4 cup sour cream
1/2 cup chopped fresh cilantro
6 thin lime wedges for garnish (optional)
Put chipotle in small bowl. Cover with 1 cup boiling water. Let stand until softened, about 20 minutes. Drain, discarding water. Pat dry. Using a small sharp knife, cut lengthwise and scrape out seeds. Coarsely chop pepper.
Heat 1 1/2 tablespoons oil in a large heavy pot over medium heat. Add onion. Cook until softened, stirring often, 4 to 5 minutes. Add garlic. Stir 1 minute more. Add chipotle, cumin, oregano, tomatoes and stock. Bring to a simmer. Cook 10 minutes. Puree the soup in a food processor. Return to pot.
Bring soup to a simmer over medium heat. Add chicken and bell pepper. Simmer until chicken is cooked through and pepper is tender, about 5 minutes. Stir in lime juice. Season with salt.
Stack tortillas. Cut in half. Cut halves into 1/4-inch-wide strips.
Set a medium skillet over medium-high heat. Coat the bottom of the skillet generously with olive oil. Add a third of the tortilla strips and cook, turning often, until golden and crisp, about 3 to 4 minutes. Using a slotted spoon, transfer strips to paper towels to drain. Repeat with remaining strips, adding more oil to skillet as necessary.
Ladle soup into bowl. Garnish with tortilla strips, a dollop of sour cream and a sprinkle of cilantro. Serve with a lime wedge if desired.
Note: Dried chipotles can be found at Latin American markets and some supermarkets. If you can't find them, use a canned chipotle packed in adobo. Rinse well; seed and chop it before adding to soup.
PER SERVING: 261 calories; 21 g protein; 23 g carbohydrates; 3 g fiber; 9 g fat (3 g saturated); 57 mg cholesterol; 286 mg sodium