Preparation / Directions:
In a medium soup pot, sauté the onions and garlic in the oil until the onions are translucent. Add the chilies, cumin and oregano, and sauté for a few more minutes. Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently until the tomatoes begin to release their juices. Stir occasionally. This will take longer with winter tomatoes then with summer ones. Add the stock and simmer, covered, for about 15 minutes. Add the lime juice and salt to taste
Serve topped with grated cheese and crumbled tortilla chips. Garnish with finely chopped cilantro if desired.
Note: You can either purchase tortilla chips, or to be more traditional: cut tortillas into strips and fry them quickly in very hot oil, about one inch deep. Drain on paper towels.
Tomato, Lime, and Tortilla Soup
This soup originated in the Yucatan peninsula, renowned for its special lime trees. Recipes for sopa de lima, which appear in many cookbooks, most often call for chicken and chicken stock. This one is made with vegetable stock and is brimming with fresh tomatoes, lime juice, and chilies. Cilantro seems to be an acquired taste, so try this soup with and without it.
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