Mexican Lime-Chicken Soup

My husband and children loved this soup! It's a very quick, easy and relatively healthy soup.

Recipe from Southern Living Busy Moms Weeknight Favorites (great cookbook!!)
page 114

Ingredients

2 Tbsp. vegetable oil
1 large red bell pepper, chopped
1 large onion, chopped
1 tsp. bottled minced garlic
2 (14.5 oz) cans Mexican-style stewed tomatoes, drained and chopped
2 limes
4 (14 oz) cans chicken broth

3 cups chopped cooked chicken
1/4 cup chopped fresh cilantro
1 Tbsp. chopped fresh or pickled jalapeno pepper (I left this out)
1/4 tsp. salt
1/4 tsp. pepper
toppings: shredded cheddar cheese, sour cream
garnish: lime wedges

Directions
1. Heat oil in Dutch oven over medium-high heat. Add bell pepper, onion, and garlic; saute 3 minutes or until vegetables are tender. Stir in tomatoes, and cook 2 minutes. Cut limes in half crosswise. Squeeze lime juice directly into vegetable mixture; add lime shells and chicken broth to soup. Bring to a boil; reduce heat, and simmer 10 minutes.

2. Remove and discard lime shells. Stir in chicken, cilantro, jalapeno, salt and pepper. Cook 5 minutes or until thoroughly heated. Serve with toppings and garnish, if desired. (Serve with tortilla chips.)