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| Ingredients | | | 2 | quarts | chicken stock | | | 1 | large | red onion, diced | | | 3 | | corn tortillas, fried and broken | | | 3 | | roma tomatoes, diced | | | 1/2 | bunch | cilantro | | | 8 | ounces | ancho chile paste, * | | | 2 | each | chicken breast, halves, ** | | | 1 | | salt, to taste | | | 6 | ounces | queso fresco cheese, crumbled | | | 2 | | corn tortillas, fried crisp | | | | | |
Directions:
| * or 6 or 7 ancho chiles pureed
** large, cooked and shredded
Bring 1 quart 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 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 protein, 0.55 g fiber.
-- from the CROCODILE CAFE, Pasadena, CA.
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