6 (dry) 4″ corn tortillas
½ cup salad oil
2 quarts chicken broth
1 onion, finely chopped
½ cup tomato puree
1 tbsp. chopped cilantro
Farmers cheese, grated
Cut tortillas into triangles and fry in oil until brown on both sides.
Drain on paper towels.
Simmer broth and onion until onion is tender.
Add tomato puree and simmer 5 minutes.
Put tortilla chips in bottom of warmed soup dishes, and sprinkle on cheese.
Pour on hot broth and add chipotles to taste.