Mexican Tortilla Soup

Serves 4 to 6
And that means 4 to 6 happy people.

1 tbsp. olive oil
1 c. yellow onion, chopped into medium dice
1 Anaheim chile, seeded and sliced thinly
4 garlic cloves, pressed or minced (I use half this amount)
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black or pinto beans, drained (I use black)
2 tsp. chile powder
2 tsp. ground cumin
2 c. water or vegetable stock (I use vegetable stock and only 1 cup)
2 tbsp. soy sauce
1/2 medium size avocado, cubed
1/4 c. minced fresh cilantro
2 handfuls of tortilla chips

1. In a medium-size pot, saute the olive oil, onion, Anaheim pepper and garlic over medium heat for 3 to 4 minutes, or until the onions are translucent.
2. Add the tomatoes, beans, chile powder, cumin, water or vegetable stock, and soy sauce. Cover and allow it to simmer for 10 minutes or so while you prepare the avocado and cilantro.
3. Ladle the soup into bowls and top with a handful of tortillas and a sprinkling of avocado and cilantro.