Turkey Tortilla Soup

Instructions

1. Briefly toast the dried chile by carefully holding it with tongs about an inch over a gas flame, turning for a few seconds until blistered and fragrant. (Or if you have an electric stove, heat a dry skillet over medium-high and press the chile down for a few seconds per side until blistered and fragrant.) Transfer the chile to a blender or food processor and set aside.
2. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for about 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1–2 minutes more until fragrant. Using a slotted spoon, transfer the onion and garlic to the blender with the chiles.
3. Add the fire-roasted tomatoes to the blender along with about 1 cup of the stock (just enough to help the mixture purée easily). Blend until completely smooth and no large chile pieces remain.
4. Pour the blended mixture back into the stockpot. Add the remaining stock, beans, shredded turkey, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook uncovered for 5-10 minutes to let the flavors meld.
5. While the broth simmers, slice the corn tortillas into thin strips. Heat ¼ inch of neutral oil in a skillet over medium-high. Fry the strips in batches for 1–2 minutes per side until crisp and golden, then transfer to a paper towel–lined plate and sprinkle with salt.
6. Squeeze in the lime juice and stir to combine. Taste and season with more salt, pepper, or lime if needed.
7. Ladle the hot soup into bowls over a handful of tortilla strips. Add any toppings you love — avocado, cheese, cilantro, extra lime — and enjoy right away!