Tomato-Tortilla Soup

I have never really liked tomato soup, but I can't really say that because the only tomato soup that I have eaten is Campbell's in a can. When I saw this recipe in one of my cookbooks, I knew that I may just have to change my mind about disliking tomato soup. I was right. I can now say that I like tomato soup, just not Campbell's.

Source: Ellie Krieger - The Food You Crave

Ingredients:
Two 6" corn tortillas
2 tbsp canola oil
1/4 tsp salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
1 tsp ground cumin
4 c. low-sodium chicken broth
Two 14.5 oz cans diced tomatoes with their juices ( I used tomatoes with green chilies)
1 small jalapeno pepper, seedes and thinly sliced ( I omitted)
3/4 tsp dried oregano
1/4 c. fresh lime juice
1/4 c. light sour cream
2 tbsp chopped cilantro

Directions:
Preheat the oven to 375 degrees F
Brush both sides of the tortillas with oil, using all but 2 tsp of it. Cut the tortillas in half, then cut each half into 1/4" wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until golden brown and crisp. Remove from the oven and set aside.
Heat the remaining oil in a large heavy skillet over medium heat. Add the onion and cook, stirring for 5 minutes, then add the garlic and cumin and cook, stirring, until the onion is soft and translucent but not browned. Add the broth, tomatoes, jalapeno and oregano, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in the lime juice. Remove the pan from the heat and puree with an immersion blender or in two batches with the regular blender until the soup lightens in color but chunks of tomato remain. Serve the soup topped with tortilla strips, cilantro and sour cream.