Tortilla soup with cheese

Yield: 6 Servings

Ingredients:

2 tb Vegetable oil
1 Medium onions; sliced
2 Cl Garlic; peeled
1/2 cn Tomatoes (15-oz can)
1 1/2 qt Chicken stock Salt
6 Corn tortillas; stale
1/3 c Vegetable oil
2 Chile ancho dried; seeded a
8 oz Muenster or monterey jack; c
1 Lime; cut into 4-6 wedges

Instructions:

Recipe by: Rick and Deann Bayless - Authentic Mexican Regional Preparation Time: 1:00 1. The broth flavoring. In a medium-size skillet heat 1 tablespoon of vegetable oil over medium heat. Add the onion and whole garlic cloves and fry until both are a deep golden-brown 12 to 15 minutes. Scoop into a blender add the tomatoes and blend until smooth. 2. The broth. Stir the broth into the tomato mixture partially cover and simmer for 1/2 hour over medium heat. Season with salt. 3. The garnishing ingredients. If the tortillas are fresh or moist let them dry out for a few minutes in a single layer. Slice them in half then slice the halves crosswise into 1/4 inch strips. Heat 1/3 cup vegetable oil in a medium-small skillet over medium-high. When hot add the tortilla strips and fry turning frequently until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly about 3 or 4 seconds; immediately remove and drain then place in a small serving bowl. 4. Assembling the soup. Just before serving divide the cheese among 4 to 6 bowls and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately along with the lime.