Tomato Tortilla Soup

Instructions

1. . Cut tortillas into 1/4-inch strips. Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.
2. . Heat remaining oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño, cook 1 minute.
3. . Stir in tomato paste, cumin, chili powder, and smoked paprika. Cook 1 minute until fragrant.
4. . Add fire-roasted tomatoes and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes.
5. . Blend partially, leaving some texture, or blend completely smooth if preferred.
6. . Ladle into bowls and top with crispy tortilla strips, diced avocado, cheese, sour cream, cilantro, and lime wedges.