Recipe(tried): Sopa de Lima

I searched all my Texas cookbooks to no avail. However, The Calico Cactus Cookbook from the Scottsdale (AZ) Girl's Club Auxiliary has one that I make often. It's from a restaurant called the Tortilla Shack. It might be close to what you're looking for.

SOPA DE LIMA

5-6 c. chicken stock
1 medium onion, diced
1/2 bell pepper, diced
1 lb. ripe tomatoes, peeled, seeded and diced
5 corn tortillas
2 chicken breats
pinch of oregano
1 t. salt
3/4 t. pepper
dash tabasco
juice of one lime
2 limes, sliced thin

Skin chicken breasts and place in stock with onion, pepper, oregano, salt and pepper. Simmer until chicken is cooked. Remove meat, cut into strips and return to broth.

Meanwhile, slice tortillas into thin strips and fry in oil until golden and crisp. Remove with slotted spoon and drain on paper towel.

Add tomatoes, lime juice and lime slices to soup. Bring to a boil and turn off. Ladle hot soup into bowls in which tortilla strips have been placed.

Note: I sometimes add a tiny bit of finely diced green chilies and maybe a dash of cumin. Depends on my mood. Good luck!