Chicken Tortilla Soup

• 2 quarts chicken stock
• 2 ancho chiles, soaked, seeded, and thinly sliced
• 1 15-ounce can posole, rinsed and drained
• 1 ounce dried porcini mushrooms, soaked until soft, drained and chopped
• Left-over chicken breasts
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1/2 cup shredded white cheddar cheese
• 1 avocado, peeled, pitted and diced
• Fried blue and white corn tortilla strip chips, for garnish

1. 1. Place stock in a medium saucepan and bring to a simmer. Add the rehydrated ancho and porcini and the posole and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes; season with salt and pepper.
2. 2. Ladle soup into bowls, top with cheddar cheese, avocado and a mixture of the fried tortillas and garnish with cilantro leaves.

chicken stock, ancho chiles, posole, porcini mushrooms, chicken breasts, cilantro, salt, shredded white cheddar cheese, avocado, white corn tortilla

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-52115271 (may not work)