Tortilla Soup With Cheese And Ancho Chiles

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2 medium ancho chiles—stemmed, seeded and torn into very small pieces

1 tablespoon vegetable oil

1 small white onion, finely chopped

2 garlic cloves, minced

One 14 1/2-ounce can peeled whole tomatoes

5 cups chicken stock or canned low-sodium broth

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram


1 1/3 cups broken tortilla chips (1/2-inch pieces)

5 ounces queso fresco or Muenster cheese, cut into 1/2-inch dice (1 cup)

1/3 cup sour cream

1 tablespoon chopped flat-leaf parsley

Lime wedges, for garnish

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