Mimi'S Tortilla Soup

• 2 tablespoons olive oil
• 2 yellow onions, diced
• 6 cloves garlic, chopped
• 2 chipotle peppers packed in adobo sauce
• 6 ounces tomato paste
• 7-8 cups chicken broth
• 1 cup dehydrated corn
• 1 avocado, diced
• 1/2 cup chopped cilantro
• 1 cup tortilla chip strips
• 2 limes, quartered
• 1 cup queso fresco
• 1.5 cups leftover roast chicken

1. Heat the oil over medium heat and saute the onions, covered, about 10 minutes.
2. Add the garlic, saute another minute, then add the tomato paste and chipotle peppers and saute 5 more minutes.
3. Add the broth, bring to a boil, then lower to a simmer and cook for 5 minutes.
4. Puree the broth with an immersion blender, or in batches in a blender.
5. Put the remaining ingredients into bowls and allow everyone to customize their soup with whatever toppings they like.

olive oil, yellow onions, garlic, peppers, tomato paste, chicken broth, corn, avocado, cilantro, tortilla chip strips, queso fresco, leftover roast chicken

Taken from food52.com/recipes/7739-mimi-s-tortilla-soup (may not work)