Tortilla Soup W/ Roasted Red Peppers

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. >From: Ellen C. <ellen@brakes.elekta.com> Per serving: 163 Calories; 3g Fat (13% calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol; 737mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 2 1/2 Vegetable; 1/2 Fat Recipe by: Vegetable Heaven, Mollie Katzen Posted to Digest eat-lf.v097.n001 by "Ellen C." <ellen@elekta.com> on Jan 1, 1998