Tortilla Soup - The Local Palate

Ingredients

• 7 cups water
• 2 dried ancho chiles, seeded and deveined
• 1 tablespoon olive oil
• 1 large white onion, diced
• 1½ pounds Roma tomatoes, roasted and diced
• 6 garlic cloves, finely diced
• 2 teaspoons dried Mexican oregano
• 2 cups cooked, shredded chicken
• Salt
• 1 cup Mexican chorizo
• Canola oil, for frying
• 6 large corn tortillas, cut into strips
• 1 cup shredded Oaxacan cheese
• 1 avocado, sliced
• Juice of 1 lime