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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