This is a delicious soup worth all of the steps. The tomato stock gives this brothy soup a great depth of flavor. Nice with Romaine and Avocado Salad (page 31) with fresh hot tortillas.  

• 2 tablespoons oil
•  1 medium onion, 1” slices
• 3-4 cloves garlic, unpeeled
•  10-12 Roma tomatoes
•  6 cups of tomato stock (page 79)
•  1 teaspoon pureed chipotle chile
•  1 poblano pepper
•  1-2 jalapeño chiles
•  1 teaspoon salt
•  Freshly ground pepper, to taste

Juice from ½ lime  Begin by making tomato stock. While the stock is cooking you can prepare the soup.  Preheat broiler in oven. In a large bowl, lightly oil the onions, garlic, jalapeños, poblano pepper and tomatoes. Place in oven on a baking sheet 3”−4” from broiler. As the vegetables begin to brown and their skins blister, use tongs to turn them over to their other sides. When the garlic and onions are golden brown remove from the oven. The tomatoes, poblano and jalapeños are ready to remove when their skins are lightly blistered.

Peel the garlic cloves. Peppers can be cut open to remove seeds for a milder soup, or leave them whole for a spicier flavor. Place all vegetables in food processor and puree until smooth, or place vegetables in large soup pot and use an immersion blender.  In a large soup pot, cook pureed mixture over medium heat for approximately 10 minutes. Add stock, lower heat to simmer, cover and cook for about 30 minutes. Stir in chipotle chile and taste for salt and pepper. Stir in lime juice. When serving add chopped avocados and fried or baked tortilla strips (see hints below) for garnish.

Hints:

• You can buy chipotle chiles in a small can. Since just 1 teaspoon is needed, just mince.
• To make baked tortilla strips, stack 8-10 corn tortillas and cut in strips or wedges. Brush strips with oil or use cooking spray. Bake in oven at 425°F (220°C), on baking sheet until crisp. Using a spatula, flip tortilla strips a couple of times during cooking. Remove from oven and lightly salt.