Tortilla Soup

2 quarts chicken stock
1 large red onion, diced
2 corn tortillas, fried and broken
3 Roma tomatoes, diced
½ bunch cilantro,leaves only, chopped
8 ounces of ancho chile paste
2 large chicken breast halves cooked and shredded
Salt
6 ounces ranchero cheese,crumbled.
2 corn tortillas, fried until crisp

In a pot, bring 1 quart of chicken stock to a boil.  Place remaining quart of stock with 3 fried tortillas in a blender and blend until combined and slightly thickened.
Pour into pot of heated broth. Add tomatoes, cilantro, chile paste and chicken.  Add salt to taste.

Bring to a boil.  Serve with ranchero cheese and tortilla strips sprinkled on top.
Serves 8.