Chihuahua-Tomato Soup With Crispy Lime-Chili Tortillas - cooking recipe

Ingredients

1/2 large onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
1 (14 1/2 ounce) can petite diced tomatoes
4 cups vegetable broth
1 dried pasilla pepper, seeded and chopped
1 tablespoon masa harina (optional)
1 lime, juice of
for the tortilla strips
5 corn tortillas, cut in half,then cut in strips
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 lime, juice of
4 ounces chihuahua cheese, crumbled (or other queso fresco)

Preparation

Saute onion in olive oil until slightly browned.
Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
Add tomatoes, vegetable broth and pasilla chile.
Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more\"body\" to the soup), stirring well until it's dissolved.
Simmer gently 30 minutes.
In the meantime, heat vegetable oil in a skillet.
Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
Sprinkle with the juice of 1/2 lime and set aside.
And here's the important part- try not to eat all the tortilla strips before the soup is done!
LOL!
Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.