Best tortilla soup ever?

Quickie post for y’all today.  Scott and I are exploring the Yellowstone wilderness this week.  Apologies if I don’t get back to your emails immediately – I hear wi-fi is spotty here : ) 

I’m hesitant to refer to any of my creations as “the best ever.”  Considering I’m a home cook and not a trained chef, I doubt anything coming out of my kitchen deserves that designation, despite what my husband tells me in his feeble attempts to butter me up. 

But this tortilla soup, man it is good!  I admit, it's probably not the best tortilla soup ever, but it’s certainly the best one I’ve ever had.  And I've eaten my fair share of tortilla soup.  The trick is charring the vegetables, which adds a smoky flavor to the soup. 

Back next week!  That is, if we don't get eaten by a bears.....

Sidebar: I wrote that last week half jokingly. Within our first hour of being here, we had a close encounter of the bear plus three cubs kind.  It was simultaneously the most adorable and most terrifying moment of my life. 

Tortilla Soup

Serves 4 as a main

Adapted from William Sonoma

 28-ounce can plum tomatoes in tomato puree
 2 cloves garlic
1 onion, halved
4 cups vegetable stock
2 tablespoon canola oil
2 sprigs cilantro
4 stone ground corn tortillas, cut into strips
1 fresh hatch chili
1 avocado, halved, pitted and thinly sliced
1/2 cup crumbled feta or queso fresco

Spread the tomatoes on a baking sheet lightly coated in oil.  Place under the broiler for about 5-10 minutes until charred.

While the tomatoes are cooking, heat a large, preferably cast iron frying pan on medium heat.  Place the garlic, onion and chili in the pan.  Char on all sides, turning every few minutes.

Add the tomatoes, garlic and onion to the food processor and puree until smooth.  Put the chili in a bowl and cover the bowl with plastic wrap.  Let it sit a few minutes, when cool enough to handle, peel off the skin and remove the seeds.  Discard the seeds and skin.  Chop the chili flesh.

In a large saucepan, heat 1 tablespoon canola oil.  Add the tomato puree and cook for a couple minutes.  Reduce the heat to low and cook until it thickens and reduces slightly, about 5 minutes.  Add cilantro and 4 cups stock.  Season with salt and pepper, cover and simmer 15 minutes.

While the soup is cooking, heat the remaining tablespoon of canola oil in a large skillet on medium high heat.  Add the tortilla strips and fry until browned and crispy, about 2-3 minutes.  Transfer to a paper towel lined plate.

Divide the soup between 4 bowls. Garnish with tortilla strips, avocado, chili and cheese.