2 tbsp. olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 tsp. ground cumin
6 cups Chicken Broth
1 can (28 oz.) diced tomatoes
1 canned chipotle pepper in adobo sauce*, minced
7 corn tortillas (6")
2 cups vegetable oil
2 tbsp. chopped fresh cilantro leaves
1 avocado, peeled, pitted and cut into cubes (about 1 cup)
3 medium green onions, sliced (about 1/3 cup)
Lime juice

Directions

1. Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.

2. Add the broth, tomatoes and chipotle pepper. Heat to a boil. Reduce the heat to low.

3. Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.

4. While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels. Season as desired.

5. Pour half of the broth mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.

6. Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.

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