6 large red bell peppers
3 tablespoons olive oil
2 medium yellow onions, halved and thinly sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
6 cups chicken broth
1/2 cup fresh orange juice
1/4 cup vegetable oil
4 6-inch corn tortillas cut into strips
1/4 cup chopped fresh parsley
1 ripe avocado, peeled and cut into pieces
Juice of 1 lime
1/2 cup sour cream
Salt and pepper to taste
Slice 3 of the red peppers in half, place them on a lightly sprayed pan and broil them on the top rack in the oven until their skin begins to blister and blacken. Cover roasted peppers with plastic wrap and allow them to steam for a few minutes. Peel off the blackened skin, dice the peppers and set aside.
Dice the remaining 3 red peppers. Heat the olive oil in a soup kettle over low heat. Add the sliced onions and raw peppers and cook, stirring, until the vegetables are tender, about 5 minutes.
Add the roasted peppers, cinnamon and cayenne and stir well. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally.
Stir in the orange juice and simmer 5 minutes longer.
Cool the soup to room temperature. Puree in a food processor until smooth and then return the soup to the pot.
Heat the vegetable oil in a large, nonstick skillet over medium-high heat. Fry the tortilla strips in batches and drain them on paper towels.
Puree the avocado, lime juice and sour cream and season with salt and pepper.
Just before serving, gently heat the soup through and ladle into bowls. Add a dollop of avocado cream to each serving, scatter with tortilla chips and sprinkle with chopped parsley. Serves 6.