---------- Recipe via Meal-Master (tm) v8.04
  Categories: Mexican, Soups
       Yield: 8 servings
       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.