Stock up on the essentials for this dish.

Serves 6

1/2 large white onion, coarsely chopped

2 Tablespoons olive/grape seed oil

2 cloves garlic, chopped

1 Tablespoon red chile powder

1 Tablespoon chipotle powder

1 1/2 teaspoons kosher salt

1/2 teaspoon toasted ground coriander

4 roma tomatoes, peeled and seeded

2 green chiles, roasted, peeled, seeded

1 red bell pepper, roasted, peeled, seeded

4 tortillas, cut into strips and sautéed in oil

1 quart chicken stock

Heat oil in a stock pot over medium flame.  Add the onion and sauté for 4 minutes or until translucent.  Add garlic, red chile, coriander, salt, tomatoes, green chiles, and red bell pepper and sauté for 5 minutes.  Add chicken stock.

Heat oil in a shallow pan and sauté tortilla strips for 1 minute each.  Add to soup mixture.  Continue to cook soup for 10 to 15 minutes.

Carefully blend until smooth.  Adjust seasoning with salt and pepper.