• 5 garlic cloves, peeled
• 10 Roma tomatoes, cored and quartered
• 3 Tbs olive oil
• 1 large yellow onion, diced
• Salt
• Pepper
• 8 cups chicken stock
• 1 dried chipotle chile, stemmed and seeded
• ¾ pound tortilla chips
• For serving: 1 bunch cilantro leaves, 1 avocado, 2 limes, cheese, crema, tortillas

Purée the garlic and tomatoes in a blender until smooth. Heat oil in a large stockpot over low heat. Add onion, salt and pepper and cook, stirring frequently, until pale brown and caramelized, about 10 minutes. Stir in the tomato purée and cook 10 more minutes, stirring frequently.

Pour in chicken stock and chile. Bring to a boil, reduce to a simmer and cook uncovered for 20 minutes. Stir in the tortilla chips and cook 10 minutes until chips soften. Remove and discard chile before serving.

Thank you Sir Charles for this delicious soup!