Savory tortilla soup

Yield: 6 Servings

Ingredients:

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

Instructions:

MMMMM---------------------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.