Mexican Christmas Red Pepper Soup

• 3 large sweet red bell peppers halved lengthwise & roasted
• 3 large sweet red bell peppers stemmed, seeded & diced
• 3 tablespoons olive oil, extra-virgin
• 2 medium onions halved lengthwise & cut into slivers
• 1/2. teaspoon cinnamon
• 1 pinch cayenne pepper
• 6 cups vegetarian chicken broth, non-fat, low-sodium
• 1/2 cup orange juice fresh
• 1/4 cup vegetable oil
• 4 each corn tortillas (6-inch) cut into 2 x 1/2 inch strips
• 1 cup avocados creamed-1 avocado 1 lime juice 1/2 cup sour cream salt
• 1/4 cup parsley leaves chopped coarsely

1. 1) Cut roasted peppers into 1-inch pieces & set aside.
2. 2) Heat olive oil in a heavy soup pot over low heat.
3. Add onions & raw diced peppers, cook, stirring, until onions are wilted (15 minutes)
4. 3) Add diced roasted peppers, cinnamon & cayenne & stir well.
5. Add broth & bring to boil, stirring.
6. 4) Stir in orange juice & simmer for 5 minutes.
7. 5) Cool the soup.
8. Puree until smooth with hand blender.
9. 6) Heat the vegetable oil in large skillet over medium heat.
10. Fry tortilla strips in batches for 1 minute.
11. each batch, shaking pan for even heat.
12. Drain on paper towels.
13. 7) Just before serving, heat soup on low.
14. Ladle into bowls & dollop ea.
15. serving with 1 to 2 tablespoons of avocado cream.
16. Scatter a few tortilla strips over each bowl of soup & sprinkle with chopped parsley.

sweet red bell peppers, sweet red bell peppers, olive oil, onions, cinnamon, cayenne pepper, vegetarian chicken, orange juice fresh, vegetable oil, corn tortillas, avocados, parsley

Taken from recipeland.com/recipe/v/mexican-christmas-red-pepper-so-52747 (may not work)