---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Crocodile Cafe's Chicken Tortilla Soup
 Categories: Mexican, Soups
      Yield: 8 Servings
 
      2 qt Chicken stock
      1 lg Red onion; diced
      3    Corn tortillas; fried/broken
      3    Roma tomatoes; diced
    1/2 bn Cilantro
      8 oz Ancho chile paste
      2 lg Chicken breast halves;
           - cooked, shredded
           Salt; to taste
      6 oz Ranchero cheese; crumbled
      2    Corn tortillas; fried crisp
 
  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.

  Per serving: 146 cal, 866 mg sodium, 31 mg cholesterol, 4 g fat,
  9 g carbs, 17 g protein, 0.55 g fiber

  Recipe by Crocodile Cafe, Pasadena, CA
 
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