Tortilla Soup - Forks Over Knives

Ingredients

• 6 corn tortillas
• 6 large tomatoes, halved
• 2 red bell peppers, halved
• 8 ounces mushrooms, roughly chopped (about 2 cups)
• ½ yellow onion, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 teaspoons ground cumin
• 2 dried chipotle chiles
• 5 to 7 sprigs fresh cilantro
• 2 teaspoons smoked paprika
• ½ teaspoon chili powder
• Sea salt
• 2 cups fresh or frozen corn
• 2 cups fresh or frozen green peas
• ½ cup thinly sliced green onions white and light green parts, for serving
• ½ cup chopped fresh cilantro, for serving
• 1 avocado, diced, for serving
• ½ cup chopped tomatoes, for serving (optional)
• ½ Meyer or other lemon, for serving