Chicken Tortilla Soup

I know it is a bit warm out there right now but I just had a craving for this the other day.

2 skinless boneless chicken breasts
either a package of taco seasoning or your own mix. (I make mine with cumin, chili powder, salt, pepper, Spanish paprika, and freeze dried onion)
1 small onion minced
1 red bell pepper roasted (you can use a jar if you are short on time)
1 (4.5oz) can of green chilies
1 jalapeno seeded and minced (or if you like it really spicy leave a few seeds)
2 plum tomatoes chopped and seeded
3 cans chicken stock
1 lime
Sangria,or white wine, or even beer with lime to deglaze (I use what ever beverage I am serving with the meal)
Tortilla chips, sour cream and salsa for garnish

Season chicken with salt pepper and 1/2 the taco seasoning
In a stock pot heat 3 tbs olive oil and cook chicken breast 3-4 min each side until almost done.
Remove from pot and set aside
add wine of choice just a splash to deglaze and reduce. Add minced onion and cook until tender.
Shred the chicken and cut up the roasted red pepper. (to roast the red pepper either char over flame on stove or place in oven at 400 for 15 min. Peel the skin off when cool enough to handle and mince)
Add the red pepper, chilies, jalapeno, chopped tomatoes and chicken broth. Add the shredded chicken and bring to a boil. Cut the lime in half. Juice the whole lime and add the lime halves. Reduce heat and simmer for 30 min. Remove lime halves and discard. Serve with the garnish.