SOUP BASE:

6 cups water
5 good-sized dried California chilies
2 medium yellow onions
1 (28 oz.) can crushed tomatoes
4 cloves garlic
2 tbsp. cooking oil
salt, to taste

OPTIONAL TOPPINGS:

crumbled tortilla chips
avocado
shredded cheddar, Mozzarella, or Mexican ("fiesta") cheese
dairy sour cream
cooked chicken
cilantro

Coarsely chop onions and garlic and put in a large skillet with cooking oil.

Break apart and remove the tops of the dried the California chilies and crumble them (leaving most of the seeds) into the skillet and sauté over medium-high heat until onions start to clear up. Add the whole can of tomatoes to skillet and continue to sauté for a few minutes.

Remove from heat and carefully (HOT!) put the mixture into a blender to puree it. If the mixture is too thick for the blender, add a little water.

Finally, pour all of the puree into a large pot, combine with 6 cups water, and bring to a boil. Salt, to taste.

Note: The soup base is supposed to be thin but with bold flavor. Adding an extra cup or two of water is sometimes needed.

I like to serve with crumbled tortilla chips, avocado, cubed cheese, and a dollop of dairy sour cream. Cilantro always makes a nice garnish. Enjoy!

Submitted by: Alison Elwell