Creamy Tortilla Soup

1. Heat olive oil in a large soup pot over medium heat. Add the minced onion, garlic, and jalapeño; sauté until softened and fragrant, about 3–4 minutes.

2. Stir in the tomato paste, cumin, and taco seasoning. Cook for 1–2 minutes to bloom the spices and deepen the flavor.

3. Pour in the chicken stock and add the tortilla strips. Bring to a boil, then reduce heat and let simmer for about 20 minutes, stirring occasionally.

4. Once tortillas have softened and begun to break down, use an immersion blender to carefully puree the soup until smooth and creamy. (Alternatively, blend in batches in a countertop blender, then return to pot.)

5. Taste and adjust seasoning with salt and pepper as needed.

6. Serve hot, garnished with shredded cheese, crispy tortilla strips, avocado slices, fresh cilantro, and lime wedges.

Optional: add sour cream for extra richness.