In a large pot, combine the chicken broth and boneless chicken breasts. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the chicken is cooked through. Remove the chicken, shred it, and set aside.
In the same pot, add a splash of the broth to sauté the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
Stir in the dried oregano, salt, and black pepper. Then, add the diced tomato and chopped green bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Return the shredded chicken to the pot and pour in the lime juice. Stir everything together, allowing the flavors to meld for about 5 minutes.
Remove the pot from heat and stir in the chopped fresh cilantro.
Ladle the soup into bowls and garnish with crispy corn tortilla strips. Enjoy your vibrant and flavorful Sopa De Lima!
