Toasted Tortilla Soup with Fresh Cheese and Pasilla Chilies - Delicious Living

Ingredients

• 1 medium onion, sliced
• 2 cloves garlic, peeled
• 1/2 15-ounce can tomatoes, drained
• 1-1/2 quarts chicken broth
• Salt to taste
• 4 to 6 stale corn tortillas
• 1/3 cup vegetable oil
• 1 to 2 dried pasilla chilies, stemmed, seeded and deveined
• 8 ounces cubed Mexican queso fresco or other fresh cheese such as farmer’s cheese, Muenster or Monterey Jack
• 1 large lime, cut in 4 to 6 wedges