1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes with juice
1/4 cup fresh lime juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro leaves
Heat 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, sour cream, and a sprinkle of cilantro.