Tortilla Soup with Cheese and Ancho Chiles

• 2 medium ancho chilesstemmed, seeded and torn into very small pieces
• 1 tablespoon vegetable oil
• 1 small white onion, finely chopped
• 2 garlic cloves, minced
• One 14 1/2-ounce can peeled whole tomatoes
• 5 cups chicken stock or canned low-sodium broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• Salt
• 1 1/3 cups broken tortilla chips (1/2-inch pieces)
• 5 ounces queso fresco or Muenster cheese, cut into 1/2-inch dice (1 cup)
• 1/3 cup sour cream
• 1 tablespoon chopped flat-leaf parsley
• Lime wedges, for garnish

1. In a medium bowl, soak the ancho chiles in very hot water until softened, about 10 minutes.
2. Drain the ancho chiles and pat them dry.
3. Meanwhile, heat the vegetable oil in a small skillet.
4. Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion softens, about 10 minutes.
5. Transfer the cooked onion and garlic to a blender.
6. Add one-third of the ancho chiles and the tomatoes with their juices and blend for 1 minute.
7. Strain the mixture into a medium saucepan.
8. Add the stock, oregano, thyme and marjoram and bring to a boil, then simmer for 10 minutes.
9. Season the soup with salt.
10. Divide the the broken tortilla chips, cheese and remaining ancho chiles among 4 soup bowls.
11. Ladle the soup on top.
12. Garnish the tortilla soup with a generous dollop of sour cream and the chopped parsley and serve immediately with lime wedges.

ancho chilesstemmed, vegetable oil, white onion, garlic, tomatoes, chicken stock, oregano, thyme, marjoram, salt, tortilla chips, queso fresco, sour cream, flatleaf parsley, lime wedges

Taken from www.foodandwine.com/recipes/tortilla-soup-with-cheese-and-ancho-chiles (may not work)