I wanted to recreate a tortilla soup we had while on vacation in Palm Desert, and when I came home I just happened to stumble across a recipe. I was browsing the Cooking Light boards, as I sometimes do, and out popped an old thread about this T&T tortilla soup recipe. So many people raved about it, and it looked so easy to make; I had to try it! It was very simple to prepare and we thoroughly enjoyed it.Find the recipe here. We topped ours with crispy tortilla strips, avocado, cilantro and monterey jack cheese.
To make the crispy tortilla strips, heat a pot with canola oil to 375 degrees. Slice soft corn tortillas into thin strips, toss em in the oil, and fry for about 1 minute. Drain on paper towels and sprinkle with salt.
To make the crispy tortilla strips, heat a pot with canola oil to 375 degrees. Slice soft corn tortillas into thin strips, toss em in the oil, and fry for about 1 minute. Drain on paper towels and sprinkle with salt. 
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