Tortilla Soup

What you'll need:
Peeled and quartered yellow onion (1 cup), quartered Roma tomato (2 cups), vegetable oil (1/4 cup), corn tortillas, cut in short strips (1 per serving), minced garlic cloves (2 per serving), stemmed, seeded, toasted and finely chopped Ancho chili (1/2 per serving), bay leaf (1/2 per serving), ground cumin (1 teaspoon), chicken stock (3 cups) tomato sauce (1/4 cup) to taste, salt and black pepper, cooked and julienned chicken meat (1/2 cup), shredded Cheddar or Jack cheese (1/2 cup), peeled, pitted and cubed avocado (1/4 cup), fried corn tortilla strips (1/2 cup)

Directions:

• Rub the onions and tomatoes with 1 tablespoon of oil and grill on all sides until well charred, for about 15-20 minutes. (You may do this on a sheet pan under the broiler or in the oven.)
• Put the tomatoes and onions in a blender or processor and blend until smooth. Set aside.
• Heat the remaining oil. Add the tortilla, garlic, and ancho chili and sauté for 3-4 minutes.
• Add the bay leaf, cumin, and stock. Bring to a boil.
• Stir in the blended tomato mixture and the tomato sauce. Simmer for 30 minutes.
• Season and strain through a coarse strainer.
• Taste and adjust seasoning.
• Heat the soup and serve. Garnish with the chicken meat, cheese, avocado, and crisp tortillas.