INGREDIENTS
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1 yellow onion, cut into eight wedges
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8 cloves of garlic, in skins
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6 small corn tortillas
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2 canned chipotle peppers in adobo (FOR LESS spicy only use ONE pepper)
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1 28-ounce can of whole tomatoes with juices
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4 cups low-sodium chicken or veggie stock
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1 teaspoon kosher salt
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½ teaspoon freshly cracked black pepper
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For serving:
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1 ripe avocado
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2 cups shredded Mexican cheese blend
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2 cups tortilla chips