2 tb Chili powder
1 1/2 ts Ground cumin
Vegetable oil for frying
6    7-inch corn tortillas,
-halved and cut crosswise
-into 1/2-inch strips

In a small ovenproof dish toast the chili powder in a preheated 235F oven,
stirring occasionally to prevent browning, for 8 minutes; transfer it to a
small bowl, and add the cumin. In a large heavy skillit heat 3/4-inch of
the oil to 375F and in it fry the tortilla strips in batches, stirring, for
30 seconds to 1 minute, or until they are golden and crisp, transferring
them with a slotted spatula as they are fried to paper towels to drain.
Arrange the tortilla strips in a baking pan and sprinkle the spice mixture
over them, tossing the strips to coat them evenly. Keep the tortilla strips
warm in the 250F oven until ready to serve. Makes enough garnish for 6 cups
of soup.