CHICKEN TORTILLA SOUP
"Bobby Flay..."
INGREDIENTS
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2 quarts chicken stock
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2 ancho chiles, soaked, seeded, and thinly sliced
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1 15-ounce can posole, rinsed and drained
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1 ounce dried porcini mushrooms, soaked until soft, drained and chopped
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Left-over chicken breasts
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1/4 cup chopped fresh cilantro leaves
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Salt and freshly ground black pepper
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1/2 cup shredded white cheddar cheese
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1 avocado, peeled, pitted and diced
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Fried blue and white corn tortilla strip chips, for garnish
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