Vegan Azteca Sopa Oaxaca Mexican Soup

Step 1: In deep fryer heat oil until 350 degrees.

Step 2: Line a sheet pan with paper towels.

Step 3: Fry half of the tortilla strips until golden brown, about 1 minute.

Step 4: Drain on lined sheet pan.

Step 5: Sprinkle lightly with salt, and set aside.

Step 6: In a small bowl, cover ancho chiles with boiling water.

Step 7: Let soak for 5 minutes, then strain and discard soaking water.

Step 8: Remove stems and seeds, and transfer to a high-speed blender.

Step 9: Add tomatoes and cilantro and blend for 2 minutes, or until smooth.

Step 10: Set aside.

Step 11: Heat a Dutch oven over medium-high heat, add 2 tablespoons oil.

Step 12: Once hot, add onion, carrot, celery, and poblano.

Step 13: Sauté until onion is translucent, 5 to 7 minutes.

Step 14: Add garlic, cumin, oregano, and chili powder and sauté for another 30 seconds.

Step 15: Add broth, beans and tomato-chile mixture and bring to a simmer.

Step 16: Add uncooked tortilla strips and cook for 15 minutes to allow tortillas to break down and thicken soup.

Step 17: Season to taste with salt, and pepper, and stir.

Step 18: Into four serving bowls, ladle soup and top with avocado, radishes, salsa and crispy tortillas.