*  Exported from  MasterCook  *

                        Tortilla Soup with Cheese

Recipe By     : Rick and Deann Bayless - Authentic Mexican Regional 
Cooking
Serving Size  : 6    Preparation Time :1:00
Categories    : Mexican                          Soup
                Soups                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Vegetable oil
   1                    Medium onions -- sliced
   2      Cloves        Garlic -- peeled
     1/2  Can           Tomatoes (15-ounce can)
   1 1/2  Quarts        Chicken stock
                        Salt
   6                    Corn tortillas -- stale
     1/3  Cup           Vegetable oil
   2                    Chile ancho, dried -- seeded and deveined
   8      Ounces        Muenster or Monterey Jack -- cubed
   1                    Lime -- cut into 4-6 wedges

1.  The broth flavoring.  In a medium-size skillet, heat 1 tablespoon
    of vegetable oil over medium heat.  Add the onion and whole
    garlic cloves, and fry until both are a deep golden-brown, 
    12 to 15 minutes.  Scoop into a blender, add the tomatoes and 
    blend until smooth.
2.  The broth.  Stir the broth into the tomato mixture, partially 
    cover and simmer for 1/2 hour over medium heat.  Season with salt.
3.  The garnishing ingredients.  If the tortillas are fresh or moist,
    let them dry out for a few minutes in a single layer.  Slice them
    in half, then slice the halves crosswise into 1/4 inch strips.
    Heat 1/3 cup vegetable oil in a medium-small skillet over
    medium-high.  When hot, add the tortilla strips and fry, turning
    frequently, until they are crisp.  Drain on paper towels.  Cut 
    the chiles into 1-inch squares and fry in the hot oil very 
    briefly, about 3 or 4 seconds; immediately remove and drain, then 
    place in a small serving bowl.
4.  Assembling the soup.  Just before serving, divide the cheese
    among 4 to 6 bowls, and top with the fried tortilla strips.  
    Ladle on the hot soup and serve right away.  Pass the 
    toasted chile separately, along with the lime.

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