---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 6 servings
       2    Dried ancho chilies; -OR-
       1 tb -Ancho chili powder
       2 tb Canola oil
       6    Corn tortillas
            -- (blue or yellow)
       1    Onion; chopped
       4    Garlic cloves; minced
       8 c  Chicken stock (reduced-fat)
            -OR- vegetable stock
       2 c  Tomato puree
       1 tb Cumin powder
       1 ts Oregano
     3/4 ts Salt
       2    Limes; juiced
 -----------------------------OPTIONAL GARNISHES-----------------------------
            Monterey Jack cheese, grated
            -OR- soy cheese
            Avocado; diced
            Nonfat sour cream
            Fresh cilantro; minced
            Cooked chicken; diced
   Remove stems and seeds from ancho chilies.  Place chilies in a saucepan,
   cover with water and cook until soft, about 10 minutes.  Drain chilies, let
   cool, then puree in a food processor or blender. While chilies cook, cut up
   two tortillas into small pieces.  In a large saucepan, saute tortillas,
   onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho
   pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano
   and salt to saucepan.  Bring soup to a boil, reduce heat and simmer 30
   minutes.  Puree soup in a food processor and return it to saucepan. Stir in
   lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch
   strips.  Heat remaining oil in a medium skillet. When oil is hot, add
   tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla
   strips to a paper towel to drain. Ladle soup into bowls and top with
   tortilla strips, cheese and garnishes, as desired.