Prepare the tortilla strips while your garlic broth simmers.
Slice the corn tortillas into strips approximately ½-inch wide and 1½-inch long.
Heat a generous amount of vegetable oil in a skillet over medium-high heat.
Fry the strips in batches until golden and crisp.
Transfer them to a paper towel-lined plate to drain and set aside.
Prep your toppings.
Dice the panella or mozzarella cheese into ¼- to ½-inch cubes.
Peel and thinly slice the red onion, then roughly chop the slices into 1-inch pieces.
Create the creamy soup base.
Pour the puréed tomatoes and light cream into the pot with the hot garlic broth.
Add the sliced red onion and bring to a gentle simmer over low heat.
Cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
Season to your liking with paprika and a touch of fresh chili sauce for a subtle, warming heat.
Just before serving, gently stir the crispy tortilla strips and cheese cubes into the hot soup. Allow the cheese to soften for about a minute. Immediately ladle the soup into warmed bowls and serve steaming hot for the best texture.
