Categories: Soups

Ingredients

• 1/4 cup olive oil
• 2 large onions, diced
• 4 garlic cloves, minced
• 3 cups Red Tomato Salsa
• 7 cups chicken stock
• 1 dried chipotle chile, stemmed and seeded
• 2 teaspoons salt
• 3/4 pound tortilla chips
• Garnishes:
• 1 bunch cilantro, leaves only
• 1 avocado, peeled, seeded and coarsely chopped
• 1/2 cup sour cream
• 2 limes, cut into wedges

Directions

1. Heat the oil in a large stockpot or saucepan over low heat. Add the onions and cook slowly, stirring frequently, until pale brown and caramelized, 30 to 40 minutes. Add the garlic and cook 10 minutes longer.

2. Add the tomato salsa, chicken stock, chipotle chile and salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Stir in the tortilla chips and simmer 10 minutes longer, until the chips soften. Remove and discard the whole chipotle. Ladle into soup bowls and top each with cilantro, a few avocado chunks, a dollop of sour cream and a lime wedge. Serve hot.

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