Tortilla Soup - Spicy & Fresh

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 7 garlic cloves, minced
• 2 chipotle peppers or 2 fresh jalapeno peppers, seeded and chopped
• 1 pasilla chiles or 1 anaheim chili, seeded and chopped
• 4 medium tomatoes, crushed or 1 (28 ounce) can crushed tomatoes
• 4 cups faux chicken broth or 4 cups vegetable broth
• 2 teaspoons salt
• 1 lime, juice from
• 2 tablespoons vegetable oil
• 8 white corn tortillas, cut into thin strips
• salt, to taste
• 2 avocados, cut into small chunks
• 4 tablespoons nondairy sour cream (optional)
• 1 green onion, chopped
• 2 tablespoons cilantro, chopped

1. Heat the oil in a nonstick skillet over medium heat.
2. Add the onion and garlic and saute until golden.
3. In a blender, puree the onion, garlic, peppers, and half the can of tomatoes.
4. Transfer the puree, along with the remaining half can of crushed tomatoes and the broth, to a large pot.
5. Bring to a boil.
6. Lower the heat and simmer, uncovered, stirring occasionally, for 20 minutes.
7. Meanwhile, heat the oil for frying in a heavy pot over medium-high heat or in a deep-fryer (you could even bake them with just the salt).
8. Add the tortilla strips and fry until golden brown.
9. Transfer the strips to a paper-towel-lined plate and sprinkle with salt.
10. Just before serving, add 2 teaspoons salt and the lime juice to the soup and stir.
11. Divide the avocado chunks into four soup bowls, ladle the soup over them, and garnish each with 1 tablespoons nondairy sour cream, fried tortilla strips, green onions, and cilantro.
12. Serve immediately.

vegetable oil, onion, garlic, peppers, chiles, tomatoes, chicken broth, salt, lime, vegetable oil, corn tortillas, salt, avocados, sour cream, green onion, cilantro

Taken from www.food.com/recipe/tortilla-soup-spicy-fresh-423546 (may not work)