Chicken Tortilla Soup

Since I'm so far behind on blogging, I've got a lot of recipes I'm wanting to share, but I'm going to start with just the one today. I made this Chicken Tortilla Soup last night for the first time, and it is definitely a keeper! We're planning on having the leftovers for lunch, and I'm certain it will be just as good, if not better, than it was last night.

Chicken Tortilla Soup (adapted from foodnetwork.com)

You will need:

• 2 ancho chiles
• 1 onion
• 2 tomatoes
• 3 garlic cloves
• 1 tbsp. olive oil
• 6 cups chicken broth
• 6 corn tortillas, torn into small pieces
• 3 large chicken breasts, boiled and shredded
• 1/2 cup fresh cilantro, chopped
• Salt

Boil the chiles for about 15 minutes to soften them.  Cut open and remove stems and seeds.

Puree chiles, onion, tomatoes, and garlic cloves.  Transfer mixture to a large saucepan and fry in olive oil for just a few minutes.

Add chicken broth, tortillas, cooked chicken, and cilantro.

Simmer until thick, about 30-40 minutes.  The tortillas will disolve and thicken the soup.

Add salt. Serve with mexican cheese, lime juice, sour cream, and crisp tortilla strips (I fried up a few tortillas and tore into strips).