Instructions: Place the stock ingredients in a large saucepan and bring to a boil.

Partially cover, lower heat to simmer, and cook for about 30 minutes. Keep it covered, so too much liquid doesnt evaporate.

Heat the oil, and add the onion, chiles, garlic, salt, and saute until the vegetables are very tender.

Puree the roasted bell peppers and the tomatoes in a blender or food processor with 2 cups of the stock. Puree until smooth, then add this to the onion mixture. Strain in the rest of the stock, pressing every last bit of the liquid from the cooked vegetables.

Add lime juice; taste to correct salt and add the cayenne or a small amount of the chipotles. Serve hot, topped with a generous handful of tortilla strips.

NOTES : I will use broth or water for sauteing, rather than the olive oil, which will bring the already low 13% CFF even lower.

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