Source: Crocodile Cafe, Pasadena, California

2 quarts chicken stock, divided
1 large red onion, diced
3 corn tortillas, fried and broken
3 Roma tomatoes, diced
1/2 bunch cilantro
8 ounces ancho chile paste or 6 or 7 ancho chiles, pureed
2 large chicken breast halves, cooked and shredded
Salt to taste
6 ounces ranchero cheese, crumbled
2 corn tortillas, fried crisp

Bring 1 quart 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.

Yield: 8 servings

Each serving with cheese and chips contains about: 146 calories, 866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein, 0.55 g fiber