Tortilla Soup

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

Chile chipotles

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.
Add cilantro.
Put tortilla chips in bottom of warmed soup dishes, and sprinkle on cheese.
Pour on hot broth and add chipotles to taste.