Tortilla Soup Gal #1 Style

First, a warning...see below:

This is what happened when I baked tortilla strips in a 425 degree oven for 13 minutes.  This batch went in the trash and the do-over was at 425 degrees for about 5 minutes.  Just sayin.  Maybe I cut them too thin?

This is a picture pre-toast...the 5 minute batch looked just right.

Here is a picture of something I would tweak next time...I like dark meat and I think using a combination (or a rotisserie chicken as was suggested) would be a flavor enhancer.  I think this is a personal preference - it's taken me a long time to come out of my white meat haters closet - but there it is.  I really prefer dark meat.  More flavor...yes, more fat...hence more flavor.  I have some boneless, skinless chicken thighs in the freezer - I think they would be just the ticket here.

I didn't have fresh tomatoes - I used a can of whole tomatoes - a large can.  I think perhaps I could have used a smaller can...but look at the gorgeous color!  My enthusiasm picked up at this point.

Melding the flavors....

My soup toppers...sour cream, avocado, shredded cheese and nicely browned tortilla strips.

My first bowl.  Yes, I definitely had seconds.  I love this soup.  I can honestly say it's one of the best soups I've had in a while.  Mr. #1 said - more chicken, rice or noodles - something to make it more substantial.  But the lack of all of those things is what held its appeal for me.  I loved the fresh tomato flavor and the absence of fatty meat and heavy starches (never mind how much sour cream and tortilla strips I ate). :)  This is a keeper - Monday lunch is looking awfully good right now!
Thank you Gal #2...great pick!