15 ounces of drained canned whole tomatoes

1 large chopped onion

4 chopped cloves of garlic

1 chipotle pepper with seeds removed

48 ounces of vegetable broth

3-5 corn tortillas cut into strips

Olive oil

1/3 cup of lime juice

1 diced avocado

½ cup fresh cilantro

Salt to taste

 

Place whole tomatoes, onion, garlic, chipotle pepper, lime juice and vegetable broth in a large pot and simmer for 10 minutes. In meantime, fry the strips of tortillas in a sufficient amount of olive oil to cover them while cooking. When strips are lightly fried, remove from oil and drain. To serve, put tortilla soup in bowl with a couple strips of fried tortillas. Garnish with diced avocado and cilantro.