-
1
Preheat the oven to 375 degrees F.
-
2
Brush both sides of each tortilla with oil, using 1 tablespoon of the oil.
-
3
Cut the tortillas in half, then cut each half into 1/4-inch wide strips.
-
4
Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes.
-
5
Remove from oven and set aside.
-
6
Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat.
-
7
Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent.
-
8
Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more.
-
9
Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes.
-
10
Stir in lime juice.
-
11
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds.
-
12
Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
-
13
Per Serving:
-
14
Calories: 199; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 8 grams; Total carbohydrates: 22 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 298 milligrams
-
15
Excellent Source of: Vitamin A, Vitamin C
-
16
Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein
