Cafe Rio chicken tortilla soup

Puree in blender or food processor
-2 seeded, soaked ancho chilies (Poblano peppers)
-1 onion
-2 tomatoes Roma
-2 cloves garlic
Just rough chop all these ingredients then put in blender or processor and puree until smooth

In soup pot cover bottom of pot with olive oil or other kind of oil. Heat over med-high. Add puree to oil and fry for a minute or two.
Then add
-6 cups chicken broth
-4 torn corn tortillas. Tear them into about quarter size pieces.
-1/2 cup cilantro
-some shredded cooked chicken, or throw in about 6 frozen chicken cutlets and let them cook in the soup, less work!

Simmer until thick, about 1 1/2 hours. Less if you use cooked chicken. Add salt to taste, about 1 TBSP.

Serve with lime wedges, chopped avocados, cilantro, tortilla strips, and Mexican cheese (queso fresco). I squeezed 1/4 lime into each bowl of soup and it was perfect.