Straight from the southwest, this soup is full of flavor. It combines a good down home tomato base with the spice of peppers and the cool zest of sour cream. The tortilla chips add texture and essence... 

Preparation time: 15 minutes
Cooking time: 1 hour

Soup Ingredients:
5 cloves garlic, peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
sea salt
freshly ground black pepper
8 cups low-sodium chicken broth
1 dried chipotle pepper, stemmed and seeded (optional)
3/4 pound tortilla chips

Instructions:
Place the garlic and tomatoes in a blender and puree until the mixture is smooth. Place on the side. Put the olive oil in a large pot and heat over a low flame. Add the onion, salt and pepper to the oil and cook while stirring frequently. The mixture will turn a pale brown and caramelize when done - about 10 minutes. Stir the tomato puree mixture into the pot and cook another 10 minutes while stirring.

Next, you'll want to pour the chicken stock and the chipotle chile (if desired) into the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes. Stir in the tortilla chips and cook 10 minutes longer, until the chips soften. Remove and discard the chile. Serve hot, with cilantro, avocado, Crema, lime wedges and some extra crisp, fried tortilla chips for adding at the table.

Serves: 8