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Jalapeno Broth with Crispy Tortillas

4 cups chicken stock or canned low-sodium chicken broth
2 medium jalapeno chilies, cut crosswise in 3/8-inch slices
3 cloves garlic crushed and halved
2-inches x 1/2-inch strip orange zest
2 corn tortillas
1/4 teaspoon ground cumin
1/4 tsp. ground cumin
Non-stick cooking spray

Preheat the oven to 400 degrees. In a deep saucepan combine the
chicken stock, jalapenos, garlic, and orange peel. Bring almost to
a boil over high heat; when steam is rising from the pot, reduce
the heat and keep the soup just below a simmer over low to medium
heat for 20 minutes. Remove the garlic and orange peel from the
soup. Discard the garlic. Cut the orange peel into five strips and
reserve.

While the soup cooks, make the crispy tortillas; cut each tortilla
in half. Stack the four halves and cut them crosswise into 3/4-inch
strips. Cover a baking sheet with aluminum foil. Arrange the pieces
of tortilla in a one layer on the foil, keeping them close together
but not overlapping. Sprinkle the cumin over the tortillas. Coat
them with non-stick spray.

Bake the tortilla strips until they are crisp but not colored,
about 5 minutes. Let them rest on the baking sheet; they get crisper
as they cool. Pour the soup into individual bowls, including some
slices of jalapeno for garnish. Sprinkle some of the reserved orange
zest into each serving and top with 6 of the crispy tortillas.
Place the remaining tortilla strips in a bowl and pass separately.
Serve immediately. Makes 4 servings.

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