Melt the butter in a pot over medium heat.

Add the onions, peppers and jalapenos to the pot, and saute until softened.

Stir in the minced garlic, chili powder, cumin, paprika, oregano, lime juice and salt and pepper to taste.

Mix in the Rotel and chicken, stir to combine well.

Pour in the chicken broth, reduce the heat to medium low and simmer covered for 20 minutes.

Heat the oven to broil, and bake the tortilla on a sheet, flipping it every so often until browned and crispy.

Cut the tortillas into strips.

Serve the soup with strips of tortilla on top.