Vegetarian Tortilla Soup

eatingwell.com

Chris Jones

3 large dried pasilla (negro), ancho or New Mexico chiles (see Note)

1 15-ounce can diced tomatoes, preferably fire-roasted

2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided

1 medium white onion, sliced ¼ inch thick

3 cloves garlic, peeled

4 cups vegetable broth or “no-chicken” broth

4 cups water

1 large sprig epazote (optional; see Note)

1 14-ounce package extra-firm tofu

4 cups chopped chard, spinach or kale leaves

¼ to ½ teaspoon salt

1 ripe large avocado, cut into ¼-inch cubes

2 cups roughly broken tortilla chips

¾ cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)

1 large lime, cut into 6 wedges

Directions at eatingwell.com

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