Tomato Tortilla Soup

Ingredients:

• 2 corn tortillas, 15 cm in diameter.
• 1 tbsp + 1 tsp rapeseed oil
• 1/4 teaspoon salt
• 1 small onion, chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small jalapeño, seeded and finely chopped
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 4 cups lightly salted chicken broth
• 1/4 cup freshly squeezed lime juice
• 2 cans (430 g each) of canned chopped tomatoes in their own juice
• 1/4 cup low-fat sour cream
• 2 tbsp chopped fresh coriander leaves

Preparation:

1. Preheat oven to 190°C.
   
   Brush both sides of each tortilla with oil, using 1 tablespoon. Cut the tortillas in half, then cut each half into 0.5 cm-wide strips. Place the strips on a baking sheet, sprinkle with salt, and bake until crispy and golden brown, about 12 minutes. Remove from the oven.
2. In a large heavy-bottomed skillet, heat the remaining 1 teaspoon of oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic, jalapeño, cumin, and oregano and cook for another minute. Add the broth and tomatoes, bring to a boil, then reduce heat to low and simmer for about 10 minutes. Stir in the lime juice.
3. Remove the pan from the heat and puree the soup with an immersion blender or in 2 batches in a regular blender until light and fluffy with tomato chunks, about 30 seconds. Serve the soup topped with crispy tortilla strips, topped with sour cream, and garnished with cilantro.