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1
Heat 1 tablespoon of the oil in a heavy soup pot over medium heat and add the onion.
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2
Cook, stirring often, until tender, about 5 minutes.
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3
Add 1/2 teaspoon salt and the chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant.
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4
If the pan seems dry and the ingredients look like they may scorch, add the remaining oil.
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5
Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
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6
Add salt to taste.
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7
Add the garlic broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
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8
While the soup is simmering, toast the tortilla strips in the microwave.
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9
Place as many as will fit in a single layer on a plate and microwave at full power for 1 minute.
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10
Turn the strips over and microwave for another minute.
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11
Repeat if necessary for 30 seconds, or until crisp and light brown.
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12
Set aside.
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13
Repeat with remaining tortilla strips.
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14
Using an immersion blender, blend the soup until smooth.
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15
Bring back to a simmer and stir in the cilantro.
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16
Simmer for 1 minute.
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17
Taste the broth and adjust salt.
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18
Add cayenne if you want more heat.
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19
Stir in the lime juice.
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20
Distribute the toasted tortilla strips among soup bowls and top with the grated or crumbled cheese.
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21
Ladle in the soup.
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22
Garnish with cilantro and serve.
