Instructions: 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 formed. Strain through sieve to remove skin, if desired.

Each serving with cheese and chips contains about: 146

NOTES:
* or 6 or 7 ancho chiles pureed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.