Fantastic and Fast Tortilla Soup

I made this in about an hour (simmering time included) and it was some of the best tortilla soup I've had anywhere. Not braggin...just fact. Yellow Bell Pepper - diced Medium White Onion - diced 3 T Garlic - minced 3 T Olive Oil Rotisserie Chicken (meat stripped off the bones and shredded/torn up) 2 - 32 oz cartons of low sodium Chicken Broth 14.5 oz can of diced tomatoes 14.5 oz can of diced tomatoes with jalapeno Juice of 2 limes 1/2 cup chopped Cilantro 2 pinches of Cloves Salt, Pepper, Cumin and Oregano to taste Toppings - Avocados Shredded Quesadilla or Monterrey Jack Cheese Store bought Tortilla strips or crunched up Tortilla Chips In a large pot, sautee the yellow pepper, onion and garlic in the olive oil. Sprinkle with a little cumin and oregano while they are cooking. After onion is soft, add the rest of the ingredients (except the toppings, of course). I used about 1 and a half of the cartons of broth. To serve, place about 1/2 of a diced avocado in a shallow bowl. Pour soup over avocado, top with shredded cheese and tortilla strips. :)