Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Dried ancho chilies; -OR-
1 tb -Ancho chili powder
2 tb Canola oil
6 Corn tortillas
-- (blue or yellow)
1 Onion; chopped
4 Garlic cloves; minced
8 c Chicken stock (reduced-fat)
-OR- vegetable stock
2 c Tomato puree
1 tb Cumin powder
1 ts Oregano
3/4 ts Salt
2 Limes; juiced

---------------------OPTIONAL GARNISHES--------------------------
Monterey Jack cheese, grated
-OR- soy cheese
Avocado; diced
Nonfat sour cream
Fresh cilantro; minced
Cooked chicken; diced

Remove stems and seeds from ancho chilies. Place chilies in a
saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then puree in a food processor or blender.
While chilies cook, cut up two tortillas into small pieces. In a
large saucepan, saute tortillas, onion and garlic in 2 teaspoons
canola oil until onions are soft. Add ancho pepper puree or chili
powder, chicken stock, tomato puree, cumin, oregano and salt to
saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes.
Puree soup in a food processor and return it to saucepan. Stir in
lime juice and reheat. Slice remaining tortillas into 1/4-inch x
2-inch strips. Heat remaining oil in a medium skillet. When oil is
hot, add tortilla strips and saute until crisp, about 2 minutes.
Transfer tortilla strips to a paper towel to drain. Ladle soup into
bowls and top with tortilla strips, cheese and garnishes, as desired.

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