Put chicken, broth, lemon and onion in a large stock pot. Season with S&P and garlic powder. On high heat, bring up to a boil, then simmmer for 45 minutes - 1 hour.
Carefully remove the lemon and chicken from the broth, let the chicken cool and take chicken meat off the bone.
(If you have time, put the pot in the fridge to cool, so you can easily skim off the fat)
Return the chicken meat back to the broth, along with red pepper and S&P to taste.
Bring back up to a simmer.
Add the tortilla strips to the pot. Let cook another 10 minutes before serving.
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