This came out much hotter than expected. I used dried ground chipotle instead of 1 whole chipotle thinking it would be less hot. Instead it was almost over-powering but still wonderful, of course. I ganrished it with sour cream and cilantro. Mmmm....soooooo delicious and light. Served with grilled cheese sandwiches. Tortilla Soup 1 tbsp canola oil 1 onion, chopped 2 cloves garlic, chopped 1-14 oz can fire-roasted tomatoes, undrained* 1/4 tsp chipotle powder** (did this to make it less hot so Trev would eat it BUT he didn't) 6 cups vegetable broth*** salt and pepper, to taste 2 corn tortillas, cut into strips 1/2 avocado, pitted, peeled & cut into cubes chopped onion fresh cilantro Heat the oil in a large pot over MED heat. Cook the onion and garlic until soft and translucent. Transfer to a blender and add the tomatoes (with juice) and chipotle; puree until smooth. Return to pot and add broth. Bring to a simmer. Season with salt and pepper. Simmer for 20 minutes. Preheat oven to 450 degrees F. Lay tortilla strips on a baking sheet lined with a silpat liner and bake until lightly brown and crispy. Season soup with lime juice; adjust the seasoning with salt, pepper and hot sauce, if you wish. Divide among 4 warm bowls. Top with tortilla strips, avocado, and as many of the other garnishes as you wish. Cost per serving: $2.77 300 calories per serving, 11g fat (1.5g saturated), 550mg sodium Risa's notes: * original recipe just calls for one can of canned whole tomatoes ** original calls for 1 chipotle chile, I used powder *** original called for chicken broth AND to cook a whole chicken breast in broth. I made this a vegetarian dish instead. Yield: 4 servings Source: Cook This, Not That Posted by RisaG 4/24/10 RisaG