Caldo Maya (Chicken Tortilla Soup)
Fried Corn Tortilla Strips:
Cut six 6-inch corn tortillas into thin strips. In a large skillet over medium heat, cook about one-third of the tortilla strips in 3 tablespoons of hot cooking oil until crisp, about 2 to 3 minutes, stirring occasionally. Lift strips from skillet with a slotted spoon, reserving oil in skillet. Drain strips on paper towels. Repeat with remaining tortilla strips, one third at a time, adding a little additional oil if necessary.