Preheat the oven
Heat 1 tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat. Add the onion, celery and garlic, and cook and stir for 5 minutes until tender.
Stir in the broth, tomatoes, rice, chicken, corn, beans and carrots to the
soup. Bring to a boil then reduce the heat, cover and simmer for about 10
Meanwhile, toss the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the tortillas out on the sheet, and sprinkle with fresh lime juice.
Bake for about
6 minutes, stirring twice, until light, golden and crisp. Set aside.
Ladle the soup into bowls, and sprinkle tortilla strips and shredded cheese over the top.