Red Stock

1. Heat the oil in a large soup pot then add onions, carrots and celery and cook for 8 minutes or until they begin to brown. Then add herbs and stir.
2. Stir in tomato paste then add the cilantro, parsley, water and salt. Bring to a boil, then reduce heat and continue to cook for 45 minutes.

Soup

1. Preheat broiler.
2. Place onions, garlic and jalapeños on a baking sheet lined with foil. Brush vegetables with the olive oil then place under the broiler, 7-inches from the flame, for 4-5 minutes or until starting to brown. Flip vegetables to cook on other side.
3. You will probably have to remove the garlic and jalapeños first then let the onions continue to cook a few more minutes.
4. Place these vegetables, chipotle and tomatoes into a blender and mix until very smooth.
5. Pour the pureed mixture into a deep soup pan and cook until it thickens slightly. Turn heat off until red s tock is finished cooking then reheat the puree, strain stock into the puree mixture, stir and continue to cook over medium heat for 20 minutes.
6. Stir in chopped cilantro, season with salt and pepper to taste.
7. Serve with all of the garnishes on the side.

Tortilla strips

1. Cut 3 corn tortillas into thin strips, approximately 1/4 x 1-1/2 inches.
2. Heat enough vegetable oil to cover the bottom of a large skillet, when hot, add the tortilla strips in a single layer. Toss to cook on both sides. Remove when golden and crunchy.
3. Place on a paper towel to remove excess oil.