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Crocodile Cafe's Chicken Tortilla Soup

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      Title: CROCODILE CAFE'S CHICKEN TORTILLA SOUP
 Categories: Mexican, Soups
      Yield: 8 Servings
 
      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
  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.
 
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