Savory Tortilla Soup

Directions

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 purée in a food processor or blender.

While chilies cook, cut up two tortillas into small pieces.

In a large saucepan, sauté tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft.

Add ancho pepper purée or chili powder, chicken stock, tomato purée, cumin, oregano and salt to saucepan.

Bring soup to a boil, reduce heat and simmer 30 minutes.

Purée soup in a food processor and return it to saucepan.

Stir in lime juice and reheat.

Slice remaining tortillas into ¼ inch x 2-inch strips.

Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and sauté 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.