Step 1

Heat the oil over medium in a Dutch oven or large saucepan.

Step 2

Add the onion and cook until softened, 6-7 minutes. Season with salt and pepper.

Step 3

Add the garlic, chilis, and spices.

Step 4

Cook for a minute, stirring.

Step 5

Add the tomatoes and broth.

Step 6

Simmer for 10 minutes.

Step 7

Add the corn.

Step 8

Simmer for 20 minutes.

Step 9

Add the lime and cilantro.

Step 10

Make the tortilla strips while the soup is simmering.

Step 11

Cut the tortillas into 1/4 inch wide strips. Put about an inch of oil in a heavy skillet and heat over medium high.

Step 12

Let sit for a few minutes and add one strip. If it sizzles, add the rest.

Step 13

Cook the strips in batches until they are golden brown.

Step 14

Drain on paper towels and season with a bit of sea salt if desired.

Step 15

Serve the soup topped with a generous portion of strips and any other toppings you like.