Tomato Tortilla Soup

• 3 cups diced onions
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 quart vegetable broth (see page 295)
• 1 28-ounce can of diced tomatoes
• 2 teaspoons minced canned chipotles in adobo sauce (see page 286), or more to taste
• 1 1/2 cups crumbled corn tortilla chips

1. In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened.
2. Add the cumin and oregano and stir for a minute.
3. Add the broth, tomatoes, and chipotles, cover, and bring to a boil.
4. Reduce the heat and simmer for about 10 minutes.
5. Pulverize the tortilla chips in a blender.
6. Add about 3 cups of the hot soup to the blender and puree until smooth.
7. To make pouring easier, add another cup of hot soup and whirl on low speed.
8. Stir the puree into the simmering soup pot.
9. Serve hot.
10. Garnish the soup with chopped avocados, sour cream, grated cheese, and/or chopped fresh cilantro.
11. For a complete Mexican-style supper, pair the soup with Bean & Cheese Quesadillas (page 141).
12. Assemble the quesadillas while the soup cooks.
13. Serve natural lime frozen fruit bars or Mango Coconut Sorbet (page 271) for dessert.

onions, olive oil, ground cumin, oregano, vegetable broth, tomatoes, chipotles, tortilla chips

Taken from www.epicurious.com/recipes/food/views/tomato-tortilla-soup-377122 (may not work)