Lime soup with tortilla strips

Note: this is adapted from the Epicurious recipe for lime soup with tortilla strips and chicken, http://www.epicurious.com/recipes/food/views/103761.
I've made this with and without chicken, and find the recipe terrifically adaptable. Use strips of tofu, seitan, and/or slices of fresh ripe avocado in the place of chicken!

Bon Appétit | August 2000 Makes 6 servings.

1 cup plus 2 tablespoons olive oil
2 6-inch corn tortillas, cut into strips

6 cups vegetable broth (I use homemade stock for this)
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
1 to 2 tablespoons fresh lime juice

1/2 cup chopped seeded tomato
1/2 cup chopped green bell pepper
1/2 cup chopped white onion

6 lime slices

Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)

Meanwhile, heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add tomato, bell pepper and onion. Sauté about 2 minutes longer.

Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips in center of each.