Vegan Sopa de Tortilla with Crispy Tortilla Strips and Avocado

Instructions

1. 1Place a large pot on the stove over medium heat (176.7°C / 175°C) and add the 1 tbsp of Olive Oil.
2. 2Add the 1 medium Onion, cut into 1.27 cm pieces, to the pot and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. 3Add the 3 cloves of Garlic, minced, to the pot and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 6 cups of Vegetable Broth, the about 790 g of Diced Tomatoes (undrained), and the 1 tbsp of Chipotle Peppers in Adobo Sauce. Stir everything together.
5. 5Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld.
6. 6While the soup simmers, use a knife to cut the 6 count Corn Tortillas into thin strips, about 0.635 cm wide. Heat a separate medium skillet over medium-high heat (190.6°C / 190°C) and add the tortilla strips. Fry them for 3-5 minutes, turning them often, until they are golden brown and crispy. Remove the crispy tortilla strips from the skillet and place them on a plate lined with paper towels to drain.
7. 7Prepare the avocado by cutting the 1 medium Avocado in half, removing the pit, and scooping the flesh into a small bowl. Add the 1 tbsp of Lime Juice to the avocado and mash it gently with a fork until it's slightly chunky. Finely chop the 1/4 cup of Cilantro.
8. 8Ladle the hot soup into bowls. Top each bowl with a generous portion of the crispy tortilla strips, a spoonful of the mashed avocado, and a sprinkle of the chopped cilantro.

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