In a medium saucepot set over moderate heat, saute onions in oil with a pinch of salt until tender. Add garlic and jalapeno, continue to saute for another 2 - 3 minutes until everything is tender and fragrant. Season with cumin, oregano, thyme and dried cilantro (if using), deglaze with a bit of chicken stock.
Add chopped tomatoes, remaining chicken stock and veggie stock. Stir well. Bring to a simmer, increasing heat if necessary, and simmer for 10 minutes. Puree roughly with an immersion blender or in batches in a regular blender (return to the pot when finished). Stir in chicken, fresh cilantro (if using), lime juice and cheese. Cook for 2 minutes more.
Serve with a garnish of tortilla strips and sour cream.
A recipe from http://kitchenmouse.rozentali.com/2010/09/spicy-tortilla-soup/
Posted by Cori Rozentāle on .