Mexican Tomato Soup

Here's what you need:

• 2 Tbsp. olive oil (or other neutral oil)
• 1 medium onion, sliced
• 1 Tbsp. minced garlic or 2 cloves garlic, minced
• 1/2 red chili pepper or 1 Tbsp. red chili paste
•  about 1/4 cup fresh cilantro, chopped (or to taste and optional)
• 12 oz. jar roasted red peppers, drained
• 28 - 32 oz. canned tomatoes, chopped or diced
• 1 can unsweetened coconut milk
• salt and pepper to taste
• 1 tsp. granulated sugar (if needed, to reduce acidity)
• 1 cup fresh mozzarella, shredded
• 1/2 - 1 lb. shredded rotisserie chicken 
• 2 - 3 fresh avocados, cut into chunks, divided
• large roasted Peruvian corn, for garnish
• tortillas or hint of lime chips for serving

In a large saucepan, cook your onions and garlic for 2 - 3 minutes until they are soft and fragrant. Add chili paste, cilantro, roasted red peppers, canned tomatoes, and coconut milk. Stir to combine well and allow to simmer over medium heat about 15 minutes. Using an immersion blender, blend the soup until it's smooth and creamy. Taste to see if it needs the sugar to cut down on the acidity. Add the salt and pepper to taste and blend again. 

Add your cheese, avocado chunks (leaving some for garnish), and the shredded chicken and stir to combine. 

Cover and let sit over low heat while you make the tortilla chips. Serve with the tortilla chips, Peruvian corn, additional avocado chunks, and a sprinkle of the fresh cilantro. Enjoy!

To make the tortilla chips, heat avocado oil in a skillet and cut your tortilla into 4 quarters. Fry in the oil until they are golden brown and crispy on both sides. About 30 -45 seconds on each side.