Red Pepper Soup

Directions

1. 1
   Heat 3 tablespoons oil in a soup pot.
2. 2
   Add onions and raw red peppers and cook over medium heat until wilted.
3. 3
   Add the roasted red peppers, cinnamon and cayenne, stirring well.
4. 4
   Add chicken stock, and bring to a boil.
5. 5
   Reduce heat to low and simmer for 25 minutes.
6. 6
   Cool soup to room temperature and puree in a blender or food processor.
7. 7
   Return to the pot.
8. 8
   Heat 1/4 cup vegetable oil in a large skillet.
9. 9
   Add tortilla strips (several at a time) and fry for 1 minute.
10. 10
    Remove strips to drain on paper towel.
11. 11
    Cook remaining tortilla strips.
12. 12
    Before serving, add orange juice, adjust seasonings and reheat.
13. 13
    Ladle into 4 bowls, and garnish with sour cream and a slice of avocado.
14. 14
    Squeeze the juice from a wedge of lime on each bowl.
15. 15
    Top with a few tortillas strips and sprinkle with the chopped cilantro.