Tortilla & Lime Soup

Cooler temperatures have returned to Chicago.  It is mid-May and those summer breezes haven't arrived.  This tortilla soup is perfect for lunch or dinner and packs a spicy punch.  Add roasted chicken or grilled steak for a heartier meal or top with avocado, cilantro, cheese, or red onion.  

Tortilla & Lime Soup

Adapted from: Soup Chick 
Serves 1-2

2 corn or whole wheat tortillas
1 tbsp canola oil
1 small onion, finely chopped
2 cloves garlic, peeled and minced
1/2 jalapeno, seeds and ribs removed, minced
1 canned chipotle chiles in adobo, minced, plus 1/2 tsp adobo sauce

1 14-oz can chopped tomatoes 
2 cups chicken or vegetable stock
1 cup water
Juice of 2 limes, plus the rinds (4 halves of squeezed lime)
1 tsp dried Mexican oregano 
1 bay leaf
Kosher salt and fresh black pepper to taste

Garnish options: diced red onion, chopped avocado, cilantro leaves

Preheat oven to 425°F. Slice tortillas into thin matchsticks, 2-3 inches long and 1/4-inch wide and spread on a cookie sheet. Leave out on the countertop to get a bit stale while the soup is prepared.

In a stockpot, heat the oil. Sauté onion until soft, 2-3 minutes. Add the garlic and jalapeno, stirring for 30 seconds. Add the chipotle, adobo sauce, and tomatoes and stir 2-3 minutes. Add the stock, water, lime juice, lime halves, oregano and bay leaf. Bring to a boil, reduce heat, and simmer 10 minutes. Season with salt and pepper. Remove lime rinds. Set soup aside, covered. 

Bake the tortilla strips for 10 minutes, or until crisp and browned. Stir half of the tortilla strips into the soup, and let sit for 5 minutes. Ladle soup into individual serving bowls, and garnish with more crispy tortilla strips and garnishes.