Tortillia Soup

Source: https://cooking.nytimes.com/recipes/1019107-vegetarian-tortilla-soupModified By: Michael2 tablespoons vegetable oil1 large yellow onion, finely chopped1 bell pepper, finely chopped8  cloves garlic, finely choppedKosher salt and freshly ground pepper1 teaspoon chile powder2 chipotles in adobo, finely chopped1 (28-ounce) can whole peeled tomatoes, drained and crushed4 cups vegetable broth3 cups corn kernels, fresh or frozen and thawed Garnish:8 small corn tortillas, cut into 1/4-inch strips crumbled queso fresco or shredded cheesesour cream or crema cilantrofinely sliced red or yellow onionsliced avocadoInstructions

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro,