Tomatillo Tortilla Soup Recipe - Los Angeles Times

Ingredients

• 1 tablespoon cumin seeds
• 3 tablespoons Vegetable oil
• 2 medium yellow onions, very thinly sliced
• 4 garlic cloves, thinly sliced
• 3 corn tortillas, cut into thin strips
• Kosher salt and freshly ground black pepper
• 12 tomatillos (1 ¼ pounds) husked, scrubbed, and cut into wedges (4 cups)
• Zest and juice of 1 orange
• 1 quart chicken stock
• Roasted pepper strips, sour cream, toasted pepitas and cilantro leaves, for serving