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.