Tortilla Soup

Trim and deseed the ancho chile(s) and add to a medium saucepan with 3 cups (6 cups) water to rehydrate. Bring to a boil, reduce heat to low, and cover. Peel and dice the onion(s). Peel and mince the garlic. Drain and rinse the pinto beans.

Heat 2 tsp (4 tsp) vegetable oil in a large pot over medium-high heat. Add diced onion, minced garlic, cumin, oregano, and ½ tsp (1 tsp) salt. Cook until onion is softened, 3 to 4 minutes.

Add the pinto beans and tomatoes to the large pot with the onion. Reduce heat to medium-low, and simmer. In a blender, combine the rehydrated ancho chile(s), 2 cups (4 cups) of the water used to rehydrate the chile(s), 1 tsp (2 tsp) salt, and just one corn tortilla (two corn tortillas). Start blending on low and continue until smooth. Add blended mixture to the large pot and stir to combine. Cover, and simmer the tortilla soup over low heat.

Thinly slice the remaining corn tortillas into ¼ inch strips. Wipe the medium saucepan clean and return to medium-high heat with 3 tbsp (6 tbsp) vegetable oil. Once hot, add corn tortilla strips and fry until golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.

Halve the avocado(s), remove the pit(s), and dice the flesh. Pick the cilantro leaves. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Add diced avocado, cilantro leaves, and lime juice to a small bowl. Toss the avocado salad.

Taste the tortilla soup and add salt as necessary. Divide the tortilla soup with smoky ancho chile between large bowls. Top with fried tortilla strips and avocado salad. Serve with lime wedges. Soup’s on!