California Avocado Poblano Soup

Ingredients

 * 2 tbsp finely diced tomato
 * 2 tbsp thinly sliced green onion
 * ⅓ tbsp + 2 teaspoons fresh lime juice, divided
 * 4 genuine California avocados (about 2 pounds), peeled and seeded
 * 3 cups chopped white onion
 * 2¼ cups chopped yellow bell pepper
 * ¾ cup chopped poblano chile pepper
 * 3 tbsp chopped garlic
 * 2 tsp vegetable oil
 * 1 cup dry white wine
 * 2 quart water or chicken stock
 * 2 tsp ground cumin
 * 1 tsp chili powder
 * ½ tsp white pepper
 * 1½ tsp salt
 * 12 cilantro sprigs
 * queso fresco or feta cheese, crumbled for garnish
 * deep fried tortilla strips for garnish

Directions

 * 1) To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.
 * 2) To make soup, dice avocado.
 * 3) Mix with remaining ⅓ tablespoon lime juice; reserve.
 * 4) Sauté onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.
 * 5) Deglaze pan with wine; reduce by half.
 * 6) Add water or stock, cumin, chile powder, pepper, and salt.
 * 7) Simmer, covered, 1 hour.
 * 8) Purée mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock.
 * 9) Add additional salt, if necessary.
 * 10) Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.