Classic tortilla soup is like the chicken soup of Mexico in that it's comforting, healthy, and in that there are as many versions as there are abuelitas. This {Sopa De Tortilla} Creamy Chicken Tortilla Soup recipe version is blended rather than soupy and topped with avocado, radishes, scallions, toasted chilies, and, of course, lots and lots of crisp tortilla strips.
Make Oven-Fried Tortilla Strips: Heat oven to 400°F and arrange a rack in the middle. Toss the tortilla strips with 1 tablespoon of the oil, then spread out on a rimmed baking sheet. When the oven is heated, bake the tortillas strips until crisp and golden, 5 to 8 minutes, tossing halfway through. TIP: Tortilla strips can be made completely up to two days ahead of time. Store at room temperature in an airtight container.
Make The Tortilla Soup Broth: Meanwhile, heat the remaining 2 tablespoons of the oil over medium-high. When it shimmers, add the onion, season with salt and pepper, and cook until translucent, about 3 minutes. Stir in the garlic and chile and cook until just softened about 2 minutes.Stir in the tomato paste and oregano (or epazote) and cook until just fragrant. Stir in the broth, the tomatoes and their liquid, and 8 cups of broth or water, and bring to a boil. Reduce heat to low and simmer uncovered until broth slightly thickens and flavors meld, at least 15 minutes and up to 1 hour.
Thicken The Soup: If using the cornmeal, whisk it in, then let the broth simmer at least 15 minutes more, or until the cornmeal swells slightly and is no longer grainy in texture. You can stop now and serve the soup brothy, but we prefer it smooth and blended. To do so, carefully transfer the soup to a food processor or blender (you'll have to do it in batches in a regular blender) then blend it for a few minutes so it is really smooth and then proceed. Season well with salt and pepper, then taste. Add more salt or lime juice if you want it to be "brighter" in flavor. TIP: Soup can be made completely up to three days ahead of time. Store refrigerated in an airitight container and rewarm before serving.
Serve The Tortilla Soup: To serve the soup, divide turkey or chicken, avocado, and cheese among six bowls; spoon in a few ladles of the broth, then top with radishes, scallions, lime wedges, and tortilla strips.