Ft free chili chips

3 - 4 dried red chiles
1 c boiling water
2 pkgs stone ground corn tortillas

preheat oven to 375 degrees

On a griddle over med high heat soften chiles until you start to smell them -- do not blister them -- just soften them up.

remove stems and seeds and place in a class dish -- pour boiling water over chiles and cover with a lid or plate until the chiles rehydrate (30 to 40 minutes)

in a blender make a paste with chiles and enough of the water to make it smooth.

use a brush to paint the mixture on both sides of each tortilla -- stack them up and cut them into wedges.

place them on a lined baking sheet in a single layer and dust with kosher or sea salt -- bake for 15 to 25 minutes until crisp -- this sometimes takes much more time due to the humidity or the freshness of the tortillas.

enjoy

(PS -- I actually drooled a bit typing this -- they are so delicious)

Tortilla soup

3- 4 fresh tomatoes
1 large onion
2 garlic cloves
1- 2 Tbsp olive oil
1 Qt chicken broth
1 - 2 dried red chilis (anaheim are nice)
3 - 4 fresh limes
between 1/2 cup to 1 cup of V-8

cooked chicken
fresh mexican cheese
cilantro
lime wedges
corn tortilla strips (make your own by frying or baking or buy chips if you must)
avocado slices

Blend tomatoes, onions and garlic until smooth. Heat olive oil in a large soup pot. Pour in tomato mix (it will splatter) and cook until the color changes from pink to a dark red color stirring often. Pour in chicken broth and chilis. Stir and simmer.

Before serving add lime juice to taste.

To serve provide toppings to guests and have them fill their bowls as they wish with chicken, cheese, tortillas and avocado - pour hot soup over toppings and enjoy!