Tomato Tortilla Soup

This is from Ellie Krieger, posted by my good pal Christine! Super simple, super tasty.

2 corn tortillas
1 TBSP canola oil
1/4 tsp salt
1 small onion, sliced thin
3 cloves garlic, minced
1 small jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
Salt and pepper
1 tsp dried oregano
4 c chicken broth
28 oz can tomatoes
1/4 c fresh lime juice
1/4 c chopped fresh cilantro leaves

In a large pot heat 1 TBSP oil over medium heat, add onions and cook until soft. Add garlic, jalapeño, cumin, oregano, salt and pepper and cook for 2 minutes until fragrant. Add broth and tomatoe, bring to a boil and cook for 10 minutes. Remove from heat, purée with an immersion blender. Return to low heat, stir in lime juice.

Spray tortillas with canola oil and toast in a non stick skillet. Cut into strips.

To serve, laddel soup into a bowl and into bowls, top with cilantro and tortilla strips.

Serves 4.

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