Tortilla Soup

• 2 dried pasilla chiles (or 1 - depends on taste)
• 28 oz. can whole tomatoes
• 2 garlic cloves, peeled and crushed w/back of knife
• 1/4" thick slice white onion
• 1 tsp cumin
• 1 tsp oregano
• salt & pepper to taste
• 3 cups vegetable broth or water
• 4 oz. queso fresco
• 1 avocado
• 2 tortillas, halved then cut into thin strips
• oil for frying
• water for boiling

1. Remove stem from chiles, cut down the middle and remove seeds. Heat 1 tbsp oil in medium saucepan or soup pot. Add 1 chile, garlic, onion and spices. Stir until onion begins to brown slightly, don't let garlic burn. Add tomatoes, stir and cook for a few minutes. Transfer mixture into a blender and blend thoroughly. Transfer back to soup pot, add broth or water, bring to a boil then reduce to a simmer. Season with salt & pepper. As soup simmers, make the toppings. Fry the tortilla strips in oil until crispy, transfer to a paper towel to drain. Cut remaining chile into small 1/2 inch pieces, fry in oil for about 6 seconds, transfer to paper towel to drain. Chop avocado into 1 inch cubes. Crumble cheese and set aside.
2. Ladle soup into bowls and top with cheese, avocado, fried chile and tortilla strips. Can be served with crema (or sour cream) as well.

chiles, tomatoes, garlic, thick slice white onion, cumin, oregano, salt, vegetable broth, queso fresco, avocado, tortillas, oil, water

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-52805431 (may not work)