Red Pepper Soup

1. Heat 3 tablespoons (45 mL) oil in a soup pot. Add onions, raw red peppers and cook over medium heat until wilted. Add the roasted peppers, cinnamon and cayenne stirring well. Add chicken stock and bring to a boil. Reduce heat to low and simmer for 25 minutes.
2. Cool soup to room temperature and puree in a blender or food processor. Return to the pot.
3. Heat oil in a large skillet. Add tortilla strips (several at a time) and fry for one minute. Remove strips to drain on paper towel. Cook remaining tortilla strips.
4. Before serving, add orange juice, adjust seasonings and reheat soup. Ladle into bowls and garnish with a dollop of sour cream, avocado slices, squeeze the juice from a lime wedge on each bowl.
5. Top with a few tortilla strips and sprinkle with the chopped cilantro