MAKING:

1.Toast the guajillo pepper over a flame or a dry skillet for a few seconds. (Substitute an ancho chile or 1 teaspoon of chile powder.)

2.Combine tomato, onion, garlic, spices, chile in a blender with a little water maybe 1/2 cup to make a smooth paste.

3.Heat 1/2 teaspoon oil in a large stockpot over medium heat and add tomato sauce. Cook for about 5 minutes, until it turns a darker shade of red.

4.Add chicken stock, salt, chicken, and vegetables through poblano.

5.Cover and bring to a boil, reduce heat and simmer 20 minutes until vegetables are tender.

6.Add a handful of tortillas strips and simmer a minute longer to thicken the soup.

7.Add cilantro.

SERVING:

8.Serve topped with tortilla strips and whatever other garnishes you like. (But lime wedges are very important!)

NOTES:

To make fat-free tortilla strips in the oven, slice corn tortillas into 1/4 strips and put in a single layer on a baking sheet. Bake at 300 degrees F for about 15 minutes, shaking every 5 minutes, until dry and crispy.

VARIATIONS:

1.To make this recipe with fresh chicken, poach two boneless, skinless chicken breast halves in the broth mixture for 10 minutes before adding vegetables. Remove and let cool, then shred. Recombine in the pot with the vegetables and continue as directed.

2.To make vegetarian tortilla soup, substitute a cup or two of cooked black or pinto beans for the chicken and vegetable stock for chicken stock.

3.Other vegetables you might like in this are green beans, cabbage, and corn.