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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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