Fried tortilla strips used as garnish

LOS ANGELES TIMES
This recipe is from Cafe Verde in Pasadena, Calif. Look for ground dried ancho chiles (sometimes labeled "pasillo") in the spice section of selected markets, especially Hispanic markets.
CAFE VERDE TORTILLA SOUP
2 Roma tomatoes
1/2 large white onion, peeled
6 whole corn tortillas, plus 2 more cut into thin strips and fried for garnish
2 dried ancho chiles
2 tablespoons olive oil
2 cloves garlic
1 bay leaf
1/2 cup cilantro leaves
2 cups tomato juice
1 cup vegetable stock, or more to taste
1 quart water
11/4 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon ground dried ancho chiles, or more to taste
1/2 cup sour cream
In batches, on a grill or rack (such as a cooling rack) over an open stove-top flame, roast the tomatoes, onion and whole tortillas until lightly spotted with brown, then roast the chiles for a few seconds (after which they'll start to burn). Break the tortillas into pieces.
Heat the olive oil in a medium saucepan. Add the garlic cloves and saut & eacute; over medium-low heat for 1 to 2 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the onion, chiles, tortilla pieces, bay leaf and cilantro. Cook for 10 minutes.
Add the tomato juice, stock and water. Bring the mixture to a boil, then reduce the heat and simmer 15 minutes.
Remove from the heat and, using a blending wand or blender, puree the mixture, in batches if necessary, until smooth. Strain the mixture through a sieve, pressing on the solids; discard the solids.
Return the soup to the cleaned pan and add salt, white pepper and ground chile. Rewarm the soup; if it seems too thick, stir in additional stock or water. Garnish with fried tortilla strips and sour cream.
Each serving: 272 calories; 6 grams protein; 33 grams carbohydrates; 6 grams fiber; 15 grams fat; 5 grams saturated fat; 13 mg. cholesterol; 1,197 mg. Sodium.
Total time: 55 minutes
Serves: 4