Crocodile cafe's chicken tortilla soup

Yield: 8 Servings

Ingredients:

2 qt Chicken stock Red onion large diced
3 x Corn tortillas fried/broken
3 x Roma tomatoes diced
1/2 x Bunch of cilantro
8 oz Ancho chile paste *
2 x Chicken breast halves ** Salt to taste
6 oz Ranchero cheese crumbled
2 x Corn tortillas fried crisp * or 6 or 7 ancho chiles pureed ** large cooked and shredded Bring
1 qt chicken broth to boil with onion in soup pot. Combine remaining

Instructions:

chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes cilantro chile paste and chicken. Season to taste with salt. Bring again to boil. Serve garnished with ranchero cheese and tortilla strips. NOTE: To puree ancho chiles soak 6 or 7 chiles in hot water until tender or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste in formed. Strain through sieve to remove skin if desired. Each serving with cheese and chips contains about: 146 calories 866 mg sodium 31 mg cholesterol 4 g fat 9 g carbohydrates 17 g protien 0.55 g fiber. -- from the CROCODILE CAFE Pasadena CA.