Meatless Mexican Soup

Ingredients:

• 2 large tomatoes, cut in chunks
  
• 1 large onion, cut in chunks
• 1 cup fresh cilantro
• 1 teaspoon salt
• 4 cups chicken broth
• 1 tablespoon chipotle peppers in adobo sauce
• 2 avocados, pitted, peeled and diced
  
• Grapes, washed and cut into bunches
• 2 tomatoes, chopped and drained
  
• 1 avocado pitted, peeled and chopped
  
• ¼ cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 ounces crumbled feta cheese
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon salt

Method:

In a blender, combine tomatoes, onion and cilantro. Blend until smooth. In a sauce pan, pour chicken broth, chipotle chili and pureed vegetables. Bring to a boil and remove from heat. In individual bowls, place diced avocados on the bottom and pour soup over the top. Serve immediately with Avocado Feta Salsa, baked tortilla chips and a bunch of grapes on the side.

In a medium-sized bowl, gently combine all ingredients except feta cheese. When combined well, add feta cheese. Cover and chill for at least 2 hours. Serve with baked tortilla chips.

Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a bowl, combine the oil and lime juice. Mix well and sprinkle with fingers over each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, and lightly browned.