Tomato, Lime and Tortilla Soup

1 medium onion, chopped
4 cloves of garlic, minced
3 tablespoons of olive oil
1 or 2 (according to taste) serrano chilies, minced
1 teaspoon of cumin
1/2 teaspoon of oregano
3 1/2 cups of chopped tomatoes
3 cups of vegetable broth
1/3 cup of fresh lime juice
Salt to taste
Tortilla chips, crumbled
Fresh cilantro, chopped





In a soup pot or Dutch oven, saute the onion in the oil.

After the onions have softened, add the garlic and saute for a minute.

Add the chiles, the cumin, and the oregano and saute for 2 minutes.

Add  the tomatoes.

Sprinkle the tomatoes with salt--make sure you get a light covering of salt over the tomatoes because this releases their juices.

Cover and cook gently until the tomatoes begin to release their juices. Stir the mixture occasionally.

Add the broth, cover, and simmer for 15 minutes.

After simmering, add the lime juice and the salt to taste

Serve the soup topped with tortilla chips and the chopped cilantro.