Here's my version of Mexican "Sopa de Lima". We love it:
Sopa de Lima
1 dried Chile pasilla or Ancho Chile
1 large white onion or sweet onion, diced
1 green or red sweet pepper, diced
1 tsp chopped garlic
3 ripe tomatoes or 15 oz can diced tomatoes, drained well
2 Tb olive oil
1 ½ Qt. Chicken broth (homemade if possible)
Cooked chicken or turkey, shredded and at room temperature. As much or as little as you like. A little is traditional but more if it’s for dinner.
½ - 1 Cp cup chopped cilantro or coriander (if you dont like this taste, leave out)
1 large or two small limes (microwave for 30 sec for more juice). Juice one lime and cut other lime into slices.
6 corn tortillas
Place dried chile in hot water to soften for 10 minutes.
Place olive oil in large pot; place ½ of the onion, ½ of the pepper and all the garlic in the oil and cook at medium till soft but not brown. (the remainder of the onion and pepper is for garnishing)
After vegetables are soft, add the tomatoes and cook over low heat for a few minutes till tomatoes are very soft .
Dice the now moist chile and add to tomato mixture.
Add the cooked chicken and the broth to the pot; bringing to a boil.
Season with salt and pepper If necessary.
In small frying pan, add about 1 Cp. of oil or shortening (crisco, lard, bacon fat is great). Heat on high flame.
Cut the tortillas into strips about ½ “ wide. Add in three batches to the hot oil. Fry till crispy but not too brown.
When strips are cooked and soup is hot, add about ½ of the lime juice to the soup and turn off the heat.
To serve, place 3 or four strips of tortilla in a bowl and fill with the soup. At the table, garnish with lime slices, raw onion and pepper, cilantro if you like, and more lime juice if desired.