Sorry, I couldn't find any pictures that even comes close to a resemblance, but it's green and yummy!
• 2 seeded soaked ancho chilies, roughly chopped
• 1 onion, chopped
• 2 Roma tomatoes, chopped
• 2 cloves garlic, chopped
• 6 cups chicken broth
• 4 corn tortillas, torn into about quarter-sized pieces
• 1/2 cup cilantro
• 1 shredded cooked chicken or 6 frozen chicken cutlets
Puree chilies, onion, tomatoes, and garlic in a blender or food processor until smooth. In soup pot cover bottom of pot with olive oil. Heat over medium-high. Add puree to oil and fry for a minute or two. Then add the broth, tortilla pieces, cilantro, and chicken to the pot. Simmer until thick, about 1 1/2 hours - less if you use cooked chicken. Add salt to taste, about 1 tablespoon. Serve with lime wedges, chopped avacado, cilantro, tortilla strips, and mexican cheese (queso fresco). Squeeze 1/4 lime into each bowl of soup. I think Key limes are the best to use.