I have never really put this soup down to a recipe, but here is how I do it. The measurements are rough estimates as I am cutting this recipe down from a 5 gallon batch, and I never really have measured it all out.
2onion, peeled and rough chopped
2-6 jalapenos, rough chopped, seeds left in (amount varies depending on heat level of pepper and how hot you like it)
4-6 cloves garlic, whole
2 ribs celery
1 small can tomato paste
15-20 tomatoes, quartered (or the equivalent of canned tomatoes)
3-6 ancho peppers, roasted & seeded
1/2 bunch cilantro, leaves only
corn tortillas (2-3 packages) or about 1-1 1/2# fresh masa (not the dried Masa Harina)
Saute the onion, jalapeno, garlic and celery just until starting to brown. Add the tomato paste and cook, stirring constantly, for about 3 minutes. Deglaze with 1 cup chicken stock. Add tomatoes and ancho peppers. Add enough chicken stock to cover the tomatoes. Season with salt and pepper and simmer for 20 minutes. Reduce heat and add the corn tortillas or fresh masa to the soup. Simmer for another 10 minutes, stirring at regular intervals, or until the tortillas start to really break up. Add cilantro and blend until smooth, adjusting seasoning to suit your tastes. Strain. If the soup is not thick enough just return to the stove, bring to a simmer and add more tortillas or masa, blending again after cooking. Garnish with Cilantro leaves, and strips of fried corn tortillas.