In small skillet set over medium-high heat, toast ancho chile, turning occasionally, for 5 to 8 minutes or until fragrant and lightly charred in spots. Let cool completely. Discard stem and seeds.

Into large saucepan set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until starting to soften. Stir in tomatoes, 1/2 cup broth and ancho chile; bring to a boil. Cook, stirring occasionally, for 5 to 8 minutes or until ancho chile softens.

Transfer ancho chile and broth mixture carefully to blender. Cover top with kitchen towel; purée until blended and smooth. Return to saucepan over medium heat.

Add remaining broth, oregano, salt and pepper; bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until flavors are married. Stir in chicken; bring back to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is heated through.

Ladle soup into bowls. Divide SANTITAS^® Yellow Corn Tortilla Triangles among bowls and top with cheese, avocado, sour cream and cilantro. Serve with lime wedges.