Vegan Chicken Tortilla Soup

Turn on the oven broiler to low, and place the bell peppers directly under. Broil them for 3-4 minutes or so until skin begins to blister and blacken. Set aside to cool.
In large pot or Dutch Oven, heat the oil until it begins to shimmer. Add the garlic and onions and sauce for 5 minutes or so until soft.
To the soup pot, add the jalapeños, chili powder, tomatoes, stock, and bring to a simmer and cook for 15 minutes.
Once cool, remove the seeds from the bell peppers.
In a blender, combine the de-seeded bell peppers, tomato/veggie mixture and blend until smooth. Put mixture back into soup pot.
To the soup and black beans to the pot and heat. Tear a block of tofu into small bite-sized pieces, and add them to the soup. This is the chicken alternative I like to use. Taste, and add more salt or pepper if desired.
Serve with vegan sour cream, fresh lime juice, avocado slices, fresh cilantro, and tortilla chips. Refrigerate leftovers in an airtight container for up to 3 days.