Vegan Mexican Tortilla Soup

First, preheat the oven to 350 degrees F (175 degrees C).

Next, cut 2 tortillas in half and then divide them into thin strips. Place these strips in a bowl and toss to coat with avocado oil. Arrange the strips in a single layer on a baking sheet, making sure they don't overlap.

After that, bake the strips in the preheated oven until they become crispy and lightly browned, taking around 15 minutes. Remove the strips from the oven and set them aside for later use as a garnish.

Now, place guajillo chile in a saucepan with enough water to cover it; bring the mixture to a boil. Remove from heat and let the chile soak in hot water for at least 10 minutes, until it becomes soft. Drain the water.

Heat some olive oil in a skillet over medium heat, then add chopped onion and minced garlic. Cook until the onion is translucent, about 3 minutes. Tear the remaining tortilla into pieces and add them to the skillet. Cook until the tortilla is soft, about 3 minutes. Add diced tomatoes; cook and stir until they're tender, about 5 minutes. Remove from heat and let it cool for a few more minutes.

Next, transfer the tomato-tortilla mixture to a blender. Add the soaked guajillo chile and vegetable stock, then blend until smooth. Pour the mixture into a saucepan and season with salt to taste. If you prefer a very fine soup, you can strain it into the saucepan before simmering. Bring the mixture to a boil and let it simmer until all the flavors have melded together, about 5 minutes. Finally, garnish with crispy baked tortilla strips and sliced avocado.