Tortilla Soup - El Chile Cafe y Cantina

Tortilla Soup
8 ancho chiles
1 white onion, medium
10 oz. can of diced tomatoes
4 cloves of garlic
¼ cup of sugar
1 tbsp. of salt
2 tbsp. of lime juice
8 cups of water,
2 cups of hot water for chiles
Seed and de-stem ancho chiles and toast lightly in a dry skillet.
Reconstitute chiles in 2 cups of hot water until pliable, about 15min.
Place chiles, onions, tomatoes, garlic, and 1 cup of the reconsittued
water in a blender. Puree until smooth.
Add puree to a medium sized pot with 8 cups of water and bring to a
boil. Reduce to a simmer.
Add sugar, salt, and lime juice to season.
Garnish with chopped tomatoes, stewed chicken, fried tortilla strips,
and slices of avocado. Springle with queso fresco
and a light drizzle of Mexican crema to taste.
¡Buen provecho!