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Pumpkin Tortilla Soup

Ingredients

• 2
• large dried ancho chiles, stems and seeds removed
• 1
• (28-ounce) can whole peeled tomatoes
• 1/2
• cup plus 2 tablespoons vegetable oil
• 4
• (6-inch) corn tortillas, sliced into 1/4-inch thick strips
• 1
• teaspoon kosher salt, plus more to taste
• 1
• yellow onion, chopped
• 1
• red bell pepper, ribs and seeds removed, chopped
• 1
• jalapeño pepper, ribs and seeds removed, finely chopped
• 4
• cloves garlic, minced
• 2
• tablespoons chopped cilantro stems, plus leaves for serving
• 4
• cups low-sodium vegetable broth
• 2
• cups water
• 14
• ounces peeled sugar pumpkin, cut into 1-inch cubes
• 1
• (15-ounce) can black beans, rinsed and drained
• sour cream, for serving
• sliced avocado, for serving
• lime wedges, for serving

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