Chipotle Chicken Tortilla Soup

Super easy, super quick! I love this soup on a cold evening. Just remember, the longer it cooks the stronger the spice (those chipotles!)

4 corn tortillas -- (6-inch) 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  rotisserie chicken -- (2 1/2-pound) skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  1  jar  picante sauce -- (8-ounce)
  1  Tablespoon  minced canned chipotle chile in adobo sauce
  2  Tablespoons  Cilantro Leaves, Whole -- chopped
  1  Tablespoon  lime juice
    Salt and pepper

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. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes.

3. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes.

4. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.