Smoked Paprika Tortilla Soup

This simplified Mexican soup is served with crispy tortilla strips. It’s traditionally made with corn tortillas, but you could use flour tortillas if that’s what you have on hand. I also bake the tortilla chips in the oven instead of frying, which I find to be a bit more weeknight-friendly in terms of cleanup. You still need to watch them closely; toss them often toward the end of their baking time so they don’t burn.