Roasted Tomato Tortilla Soup

Ingredients

• 5 medium tomatoes, cut in half (about 1 1/2 pounds)
• 2 (6-inch) Anaheim chiles
• 7 (1/4-inch-thick) slices onion
• 2 large garlic cloves, halved
• Cooking spray
• 8 (6-inch) white corn tortillas, cut into 1/2-inch strips
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons ground cumin
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/2 cup diced ripe avocado
• 1/2 cup (2 ounces) shredded queso fresco
• 8 cilantro sprigs

Preparation

1. 1. Preheat broiler.
2. 2. Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.
3. 3. Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.
4. 4. Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.