Savory Tortilla Soup Recipe

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.

Calories per serving: 177 Grams of fat: 2.

Percent fat calories: 12 Cholesterol: 0 mg Grams of fiber: 4.