Weeknight Tortilla Soup

We are reviewing Sunday Suppers by Karen Mordechai this month. This recipe was an immediate family fave. You do need to set aside about 2 hours for prep and cooking, but then you have a simple, tasty soup on top of which everyone can sprinkle or crumble their favourite toppings. I've listed our favourite toppings but feel free to ad-lib! We like to serve this with Hugh's caesar salad. And always a margarita for Mom. 

Tortilla Soup

3 tbsp canola or grapeseed oil
1 large onion, chopped
3 cloves garlic, chopped
1 poblano chili (or 1-2 green bell peppers and one jalapeño), chopped
1/2 tsp salt
ground pepper to taste
juice of 1/2 lime
1/4 tsp cumin
1/2 tsp smoked paprika
1/2 tsp ground coriander
2 bay leaves
1/2 tsp crushed red pepper flakes (or to taste)
1/4 c chopped cilantro 
32 oz can crushed tomatoes 
64 oz chicken stock

Toppings:
diced avocado
crumbled tortilla chips
chopped green onions and cilantro
crumbled feta
diced jalapeno

In heavy saucepan heat oil over high heat. Add onion, garlic, chili or peppers, salt, and pepper. Reduce heat to medium and saute 2 minutes. Add lime juice, cumin, paprika, coriander, bay leaves, red pepper flakes, and cilantro. Cook 2-3 minutes. Add tomatoes and stock, bring to a boil, reduce heat to medium, over halfway, and cook stirring intermittently for 1 1/2 hours.
Remove bay leaves and puree with immersion blender.
Serve soup in bowls with toppings.