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.