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

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