Tortilla Soup | Sopa Azteca

1. Heat 1 tablespoon oil in a large sauté pan over medium-low heat. Add the tomatoes, onion, and garlic cloves. Cook the garlic until golden, 1 to 2 minutes on each side, then transfer to a blender. Continue to cook the tomatoes and onion for an additional 3 minutes on each side, until golden as well, then add to the blender.
2. Heat another 1 tablespoon oil in the same pan, still over medium-low heat. Add the chiles and cook for 15 seconds on each side. Set aside 1 guajillo chile and transfer the remaining 3 guajillos and the ancho chile to the blender. Use kitchen scissors to cut the reserved guajillo into ribbons and set aside for garnish.
3. Heat another 2 tablespoons oil in the same pan, still over medium-low heat. Tear 2 corn tortillas roughly into thirds and fry on each side for about 1 minute, until golden. Transfer to the blender.
4. Add 2 cups broth to the blender, then blend everything on high for 2 minutes, or until completely smooth.
5. Pour the blended mixture into a large pot, add another 3 cups broth, the cilantro, and salt, and bring to a simmer over medium-low heat. Cook for 15 minutes.
6. While the soup simmers, cut the remaining 6 tortillas into ½-inch-wide, 1-inch long strips. Wipe the sauté pan clean with a paper towel, then heat the remaining 4 tablespoons oil over medium heat. Add an even layer of tortilla strips to the oil and pan-fry for 30 to 60 seconds on each side, until golden.
7. Taste the soup and add more salt if needed. Serve hot with a generous handful of fried tortilla and chile strips, a squeeze of fresh lime juice, and a drizzle of crema. Optional to add shredded chicken - for vegetarian I have used daring chicken.