Title: Savory Tortilla Soup
Categories: Soup
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
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.

Calories per serving: 177 Grams of fat: 2.4 Percent fat calories: 12 Cholesterol: 0 mg Grams of fiber: 4.2

Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias

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