Classic tortilla soup

I mostly followed the recipe from "Authentic Mexican" by Bayless. He describes it as a "quintessentially Mexican soup". The final product received excellent reviews from my housemate Mike (as well as me).

Procedure remarks:

• in my first rendition, I forgot to include cubes of fresh cheese in the serving bowls; instead I had avocado chunks, which is just slightly less standard
• also, I forgot to serve with lime wedges, the sourness of which supposedly really bring out the flavors
• instead of using 1.5 quarts of chicken broth, I used one qt of broth and water for the remainder
• I didn't have any ready-made corn chips, so I fried sliced up, stale corn tortillas. While serving left overs the following day, I tried "oven frying" some tortilla strips by taking a tortilla, spring it on both sides of using aerosol-based olive oil and placing under an intense oven broiler for a couple of minutes. In my opinion, this worked better: the strips turned out less greasy and the cleanup was much easier than deep frying in a pot of oil. The challenge was, not over-browning them, though.