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.