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In a 4-quart Dutch oven, cook onion, garlic, black pepper, and salt in hot oil over medium heat for 4 to 6 minutes or until onion is tender. Add bell pepper. Cook for 3 to 5 minutes or until pepper is tender, stirring occasionally. Stir in broth, tomatoes, beans and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.
Stir in chicken and lime juice; heat through. Ladle soup into bowls. Garnish with tortilla chips and fresh herbs.