Vegetarian Tortilla Soup | Food Stuff

Name: Vegetarian Tortilla Soup | Food Stuff
Ingredients: 1 ripe large avocado, cut into 1/4-inch cubes; 1 15-ounce can diced tomatoes, preferably fire-roasted; 4 cups vegetable broth or “no-chicken” broth; 3 large dried pasilla (negro), ancho or New Mexico chiles (see Note); 1 large sprig epazote (optional; see Note); 1 14-ounce package extra-firm tofu; 3 cloves garlic, peeled; 4 cups chopped chard, spinach or kale leaves; 1 large lime, cut into 6 wedges; 3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional); 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided; 1/4-1/2 teaspoon salt; 2 cups roughly broken tortilla chips; 4 cups water; 1 medium white onion, sliced 1/4 inch thick

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Ingredients

1 ripe large avocado, cut into 1/4-inch cubes
1 15-ounce can diced tomatoes, preferably fire-roasted
4 cups vegetable broth or “no-chicken” broth
3 large dried pasilla (negro), ancho or New Mexico chiles (see Note)
1 large sprig epazote (optional; see Note)
1 14-ounce package extra-firm tofu
3 cloves garlic, peeled
4 cups chopped chard, spinach or kale leaves
1 large lime, cut into 6 wedges
3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)
2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided
1/4-1/2 teaspoon salt
2 cups roughly broken tortilla chips
4 cups water
1 medium white onion, sliced 1/4 inch thick