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 skillet 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.
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