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Roasted Tomato Tortilla Soup

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Ingredients

5 medium tomatoes, cut in half (about 1 1/2 pounds)

2 (6-inch) anaheim chiles

7 (1/4-inch-thick) slices onion

2 large garlic cloves, halved

cooking spray

8 (6-inch) white corn tortillas, cut into 1/2-inch strips

1 tablespoon chopped fresh cilantro

2 teaspoons ground cumin

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 (14-ounce) cans fat-free, less-sodium chicken broth

1/2 cup diced ripe avocado

1/2 cup (2 ounces) shredded queso fresco

8 cilantro sprigs

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