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.