Chipotle Chicken Tortilla Soup

• 4 (6-inch) corn tortillas, halved and sliced crosswise into 1/2-inch strips
• 1 tablespoon vegetable oil
• 1 red bell pepper, stemmed, seeded, and chopped
• 4 cups low-sodium chicken broth
• 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 1 (8-ounce) jar picante sauce
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon lime juice
• Salt and pepper

1. 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place tortilla strips on rimmed baking sheet and bake until crisp, 6 to 8 minutes.
2. 2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.

corn tortillas, vegetable oil, red bell pepper, lowsodium, rotisserie chicken, picante sauce, cilantro, lime juice, salt

Taken from www.epicurious.com/recipes/member/views/chipotle-chicken-tortilla-soup-52564221 (may not work)