Tarascan Soup

• 2 Ancho chilies seeded, stemmed, and quickly fried in oil
• 1 chili ancho, sliced and fried for garnish
• 6 tomatoes small or 4 large, roasted
• 1 clove garlic
• 1/4 onion plus one slice
• vegetable oil as needed to fry
• 3 3/8 cups beans cooked canary, may be substituted with any other light-colored variety
• 8 7/16 cups chicken broth
• 1 1/8 pounds tortillas thinly sliced, fried, and drained
• 1 avocado diced
• 7 ounces panela cheese diced, or farmer's cheese or high moisture mozzarella
• sour cream
• chicken cooked and shredded, optional

1. In a blender, add the 2 chilies, tomato, garlic, and 1/4 onion. Strain.
2. In a deep pot, heat a tablespoon of oil. Add the onion slice and fry until lightly brown. Remove and discard the onion slice.
3. In the oil, add the chili sauce and stir using a wooden spoon. Season to taste and cook over medium heat.
4. Separately, puree the cooked beans in a blender. Add bean broth as needed to puree. Strain.
5. Once the sauce has boiled and thickened, add the beans.
6. Add the chicken broth, season, and let it boil. Add salt if needed.
7. Pour the hot soup into a bowl, add the fried tortilla slices, avocado, cheese, sour cream, and chicken.

chilies, chili ancho, tomatoes, clove garlic, onion, vegetable oil, beans cooked canary, chicken broth, tortillas, avocado, panela cheese, sour cream, chicken

Taken from www.yummly.com/recipe/Tarascan-Soup-632040 (may not work)