Corn Tortilla Soup Recipe

Prepare the Tortilla Strips

Cut the corn tortillas into thin strips. In a skillet, heat olive oil over medium heat and fry the tortilla strips until golden and crispy. Remove and drain on paper towels.

Cook the Base

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic and diced jalapeño, and cook for an additional 2 minutes.

Add Remaining Ingredients

Add the canned diced tomatoes, vegetable broth, and cumin to the pot. Bring to a simmer and let it cook for about 15-20 minutes. Season with salt and black pepper to taste.

Serve the Soup

Ladle the soup into bowls and top with crispy tortilla strips, a dollop of lime crème fraîche, and a sprinkle of micro cilantro.