Serves 4 to 6 

Ingredients

1 tablespoon olive oil
1 cup yellow onion, chopped medium
1 Anaheim chile, seeded and thinly sliced
4 garlic cloves, pressed or minced
1 3/4 cups diced tomatoes, or one 15-ounce can, preferably fire roasted
1 ½ cups cooked black or pinto beans or one 15-ounce can , drained
2 teaspoons chile powder
2 teaspoons ground cumin
2 cups water or vegetable stock
2 tablespoons soy sauce
½ medium avocado, cubed
¼ cup minced cilantro
2 handfuls of tortilla chips

1. In a medium pot, sauté the olive oil, onion, Anaheim pepper, and garlic over medium heat for 3 to 4 minutes or until the onions are translucent.
2. Add the tomatoes, beans, chile powder, cumin, water, and soy sauce.  Cover and allow it to simmer for 10 minutes or so while you prepare the avocado and cilantro.
3. Ladle the soup into bowls and top with a handful of tortillas, and a sprinkling of avocado, and cilantro. 

Homemade Tortilla Strips

Traditionally, the tortillas in this soup are cut in strips rather than triangles. Making the tortillas yourself is worth the effort when you have a little extra time. And you earn some bragging rights. This recipe makes more than you need for the soup because many of them seem to disappear before they hit the table. Though they would traditionally be deep-fried, we prefer the healthier method of simply baking them.

Makes enough for one Tortilla Soup recipe

2 tablespoons olive oil
6 corn tortillas (usually ½ package)
½ teaspoon sea salt, or to taste

1. Preheat the oven to 400°F. Use a pastry brush to spread a thin coating of the olive oil over both sides of each tortilla. Stack the tortillas and cut them in half, then cut two more parallel lines into each half so that each tortilla is cut into 6 strips. 
2. Oil a baking tray lightly with the olive oil. Lay the tortilla strips out over the sheet in a single layer and sprinkle with your desired quantity of salt. Bake for 15 to 25 minutes or until the tortillas are hard but not browning. They will get crunchier as they cool. 

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