Chicken Tortilla Soup

3 Tbs. oil
1/2 cup diced onion
1/2 cup diced anaheim pepper
2 cloves minced garlic
4 Tbs. cornstarch
8 cups chicken broth
4 cooked boneless chicken breasts, shredded
16 oz. shredded cheddar cheese
6 corn tortillas, minced
4 Tbs. lime juice
3/4 cup canned, diced tomatoes
1 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. dried oregano
1/2 tsp. salt
Corn tortilla strips for garnish
In a large soup pot, heat oil over medium-high heat.  Add onions, peppers and garlic and saute until onions are translucent. 
In a separate bowl, whisk the corn starch into 4 cups of the chicken broth.  Add the cornstarch mixture and the other chicken broth to the pot with the onion mix.  Add the chicken, cheese, tortillas, lime juice, canned tomatoes, cumin, cayenne, oregano and salt to the soup pot. 
Bring the mixture to a boil, stirring constantly in order to melt the cheese and combine the soup.  When the soup begins to boil, reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally. 
Serve the soup with tortilla strips and more shredded cheese.