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Savory Tortilla Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAVORY TORTILLA SOUP
 Categories: Soups
      Yield: 6 Servings
 
      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

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.
 
MMMMM

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