Instructions: Puree tomatoes, onions and garlic in blender. In stock pot, heat chicken fat on med-high heat. Add tomato mixture and cook, stirring for 5 - 10 minutes. Add Stock, bay leaf, oregano, thyme, pepper and whole chicken to pot. Bring to a boil, reduce heat and simmer 1 hour. Remove chicken, let cool, and bone. Chop meat into bite size chunks and return 1/2 to stock pot. (reserve rest of chicken for another recipe). Finish soup by returning to simmer, adding juice of 1 lime, and salt to taste. Place soup in bowls, place tortilla strips on top, crumble queso fresco in each bowl, and garnish with ancho chilies.

Queso Fresco translates into "fresh cheese" meaning farmers or any other fresh (unaged) cheese.

Heat reading - mild.

Servings: 8

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