Tortilla Soup

• 2-3 pasilla chiles
• 28 ounces fire-roasted tomatoes, diced
• 4 garlic cloves
• 2 quarts vegetable stock, divided
• 1 tablespoon olive oil
• 1 white onion, chopped
• 1 tablespoon dried oregano
• 1/2 teaspoon ground cumin
• 6 tablespoons Mexican crema or sour cream
• 3 tostadas or handful of tortilla chips
• 2 avocados, sliced

1. Cut open and remove the seeds and stem from the peppers. Toast for one minute on each side in a dry skillet over medium heat. Remove and coarsely chop.
2. In a food processor, add chiles, tomatoes, garlic and 2 cups stock. Puree until smooth.
3. In a soup pot, heat EVOO over medium-low heat. Add onion and saute until golden, about 5 minutes. Add the puree along with the oregano and cumin. Reduce 10 minutes.
4. Turn heat to medium and add the remaining stock. Bring to a boil, then turn back to medium-low to simmer 30 minutes.
5. Divide the soup among the bowls and garnish with 1 Tbsp crema, broken tostadas and avocado slices.

chiles, tomatoes, garlic, vegetable stock, olive oil, white onion, oregano, ground cumin, sour cream, handful of tortilla chips, avocados

Taken from food52.com/recipes/32890-tortilla-soup (may not work)