"Chicken" Tortilla Soup

1 large onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, minced
1/2 tsp cumin
1 tsp paprika
1 32-oz. can fire-roasted tomatoes
4 6-in organic corn tortillas, cut into strips
3 Tbsp chopped fresh cilantro
1 cup soy curls
2 Tbsp chicken style seasoning
Dairy free sour cream, plain yogurt, and/or cheese, for topping (optional)

Heat a large pot over medium heat. Add onion, and saute until soft, stirring occasionally. Add garlic, cumin, and paprika and saute 1 minute more. Add tomatoes, soy curls, chicken style seasoning, 2 cups water (add more if you want it thinner), and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces. Stir in cilantro. Top with desired toppings.