Chicken Tortilla Soup

2 quarts Chicken stock
8 ounces Ancho Chile paste *instead of Ancho Chile paste, you can use 6 or 7
ancho chilies pureed Red onion, large, diced
2 whole Chicken breast halves large, cooked and shredded
3 whole Corn tortillas, fried/broken
Salt to taste
3 whole Roma tomatoes, diced
6 ounces Ranchero cheese, crumbled
1/2 whole Bunch of cilantro
2 whole Corn tortillas, fried crisp

Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining
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 chilies, soak 6 or 7 chilies 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.


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