Tortilla Soup

Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.

Stir the broth, tomatoes and chipotle pepper in the saucepot and heat to a boil. Reduce the heat to low.

Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.

While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until they're golden. Remove with a slotted spoon and drain on paper towels. Season as desired.

Pour half of the broth mixture into a blender or food processor . Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.

Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.

Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.