Tortilla Soup w/ Cheese and Chiles
2 medium ancho chiles, stemmed, seeded and torn into very small pieces
1 Tbsp vegetable oil
1 small white onion, finely chopped
2 garlic cloves, minced
1 14 oz can of peeled whole tomatoes
5 cups chicken stock
1/2 Tsp dried oregano
1/4 Tsp dried thyme
1/4 Tsp dried marjoram
1 1/3 cups broken tortilla chips
5 oz Muenster cheese, cut into 1/2 inch cubes
1/3 cup sour cream
1 Tbsp chopped flat-leaf parsely
In a medium bowl, soak the ancho chiles in very hot water until soft, about 10 minutes. Drain ancho chiles and pat dry.
Heat the vegetable oil in a small skillet. Add the onion and garlic and cook over medium heat, stirring occasionally, until onion softens, about 10 minutes. transfer the cooked onion and garlic to a blender. Add 1/3 of the ancho chiles and the tomatioes with their juices and blend for 1 minute. Strain the mixture into a medium saucepan. Add the chicken stock, oregano, thyme and marjoram and bring to a boil, then simmer for 10 minutes. Season with salt.
Divide broken toritilla chips, cheese and remaining ancho chiles among 4 soup bowls. Ladle the tortilla soup on top. Garnish the tortilla soup with a spoonful of sour cream and the chopped parsley. Serve immediately with the lime wedges.