Chihuahua-Tomato Soup With Crispy Lime-Chili Tortillas

• 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)

1. Saute onion in olive oil until slightly browned.
2. Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
3. Add tomatoes, vegetable broth and pasilla chile.
4. 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.
5. Simmer gently 30 minutes.
6. In the meantime, heat vegetable oil in a skillet.
7. 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!).
8. Sprinkle with the juice of 1/2 lime and set aside.
9. And here's the important part- try not to eat all the tortilla strips before the soup is done!
10. LOL!
11. Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
12. To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.

onion, garlic, olive oil, tomatoes, vegetable broth, pepper, masa harina, lime, tortilla strips, corn tortillas, vegetable oil, salt, chili powder, lime, chihuahua cheese

Taken from www.food.com/recipe/chihuahua-tomato-soup-with-crispy-lime-chili-tortillas-89341 (may not work)