ANCHO TORTILLA SOUP

6 (6 inch) white corn tortillas, halved, cut into 1/2-inch strips
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon Ancho Chile Pepper
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
2 Bay Leaves
1 (32 ounce) container chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1/2 pound boneless chicken breasts, cooked and shredded
chopped avocado, sprinkled with lemon juice (optional)
shredded Monterey Jack cheese(optional)
chopped fresh cilantro (optional)

Preheat oven to 400 degree F. Lightly coat large baking sheet with nonstick cooking spray. S

pread tortilla strips on baking sheet; bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.

Meanwhile, in large saucepan, heat oil. Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.

Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.

TO THICKEN SOUP:
Allow soup to cool slightly. Add to blender or food processor and puree until smooth. Return soup to saucepan and heat just before serving.

TO SERVE:
Place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with avocado, cheese, additional tortilla strips and cilantro, if desired.

Yield: 5 servings