A favorite Mexican soup, this can be served before any festive Mexican meal.

Ingredients

• 6 tortillas
• olive oil spray
• 1 onion, peeled and chopped
• 1 pound (about 4 medium ) tomatoes, peeled, seeded and chopped
• 2 cloves garlic, chopped
• 6 tablespoons vegetable oil
• 6 cups chicken broth
• salt and pepper to taste
• 1 large dried chili pepper
• ½-1 teaspoon chili powder (optional)
• 1 cup cooked chicken, cut into strips
• ½ cup grated mild Cheddar (optional)

Preheat the oven to 350° F. Cut 4 of the tortillas into 1/2-inch wide strips, then cut these in half. Cut both the other tortillas into 6 wedges. Spray a cookie sheet with olive oil spray. Arrange the tortilla strips and wedges in a single layer on the cookie sheet, then spray them with olive oil spray. Bake for 7-10 minutes, checking them frequently. Remove them when they are a deep golden brown; don’t let them get dark. Set them aside.

Put the onion, tomatoes and garlic in the blender and mix to a mush. Heat a tablespoon of the oil and stir the tomato mixture into it. Cook over medium heat for 4-5 minutes, then add the broth with salt and pepper to taste. Simmer for 15 minutes. While it is simmering, heat the other tablespoon of oil in a small pan; tear the chili pepper into several pieces and drop these into the hot oil. Cook for a minute or so, turning once. Remove.

Check the flavor of the soup and add chili powder if you like and more salt if it needs it. To serve, put some strips of cooked chicken and some of the baked tortilla strips into each of six bowls. Ladle in the soup. Add one or two pieces of the chili (discard any that have turned coal-black) and a little cheese, if you are using it. Stick a couple of the tortilla wedges upright in each serving. Serves 6.