Tomato Pepper Tortilla Soup

Toasting the dried peppers removes any bitterness and adds flavour.
Look for the Mexican ingredients in Latin American markets and specialty stores.
serves 10

Ingredients

2 4medium-hot dried pasilla chiles or ancho chilies, (Mexican hot peppers)
1 2cans (each 28 oz/796 mL) cans (each 28 oz/796 mL)tomatotomatoes
1 2large oniononions, chopped
3 6cloves garlic
1/2 1can (5-1/2 oz/156 ml) can (5-1/2 oz/156 ml)tomato paste
4 8cups cups(1 L) (2 L) chicken stock or vegetable stock
1/8 1/4tsp tsp(0.5 mL) (1 mL) salt
1 1/2 1tsp tbsp(7 mL) (15 mL) extra-virgin olive oil
Garnish:
2-1/2 5small corn tortillas or flour tortillas
2 1/4tbsp cup(25 mL) (50 mL) diced peeled avocadoavocados, optional (per serving)
2 1/4tbsp cup(25 mL) (50 mL) shredded cooked chicken or cooked shrimp, optional (per serving)
1 1/2 1tsp tbsp(7 mL) (15 mL) light sour cream, optional (per serving)
1 1/2 1tsp tbsp(7 mL) (15 mL) crumbled feta cheese, optional (per serving)

Preparation:

In skillet, toast peppers over medium heat until slightly darkened, about 2 minutes per side; let cool. Break peppers open; empty out seeds and snap off stems. Discard seeds and stems.

In large pot, bring peppers, tomatoes, onions, garlic, tomato paste, stock, salt and 4 cups (1 L) water to boil. Cover, reduce heat and simmer until onions are translucent, about 45 minutes. Let cool for 10 minutes.

Meanwhile, brush oil on both sides of tortillas; cut in half, then crosswise into 1/2-inch (1 cm) wide strips. Scatter strips on large rimmed baking sheet; bake in 425°F (220°C) oven until browned and crisp, 8 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 weeks.)

In blender or using hand blender, pur?soup, in batches if necessary, until smooth. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Serve tortillas on soup. As well, top each bowl with any or all of the following: avocado; cooked chicken or cooked shrimp; sour cream; crumbled feta cheese.
Additional Information:

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Substitution: Instead of dried hot peppers, use 2 roasted red peppers and 1 jalape?epper, each stemmed and seeded, and 2 tbsp (25 mL) chili powder; omit toasting and add along with tomatoes.