*instead of Ancho chile paste, you can use 6 or 7 ancho chiles pureed.
Bring 1 qt 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. 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.
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|Serving Size: 1 Serving (782g)|
|Recipe Makes: 8|
|Calories from Fat: 120 (23%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 42.2mg||13 %|
|Sodium 793.4mg||27 %|
|Potassium 988mg||26 %|
|Total Carbohydrate 75.5g||22 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 67g|
|Protein 28.8g||41 %|
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Calories per serving: 531
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