Okay, let’s move from burgers to healthier fare. Although true soup season is down the drain (at least here in Atlanta), I saw Elie Krieger preparing this recipe on her show over the weekend, and I decided to give it a try. It just looked so easy, and I’m always a hit when I incorporate Southwestern flavors into my cooking (fiance spent a good bit of time stationed in San Antonio).
I adapted the recipe a bit, and it turned out pretty well. I would have liked it a bit thicker, so next time I may add some beans (I suppose cornstarch would also do the trick, but I always feel like that mucks up the flavor). Jason would have liked more spice, so I may also sub out the jalapeno for a serrano or other slightly hotter pepper. Oh, and I overcooked the tortilla strips, so I’ll try to NOT do that when I make this again. Otherwise, I was quite pleased with the results, and it was nice to have a light (but satisfying) dinner for a change. You could certainly add some pulled chicken or pork if you wanted to give this soup a protein kick. Enjoy!
Preheat the oven to 375 degrees F.
Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.