Ancho Tortilla Soup Recipe

Ingredients
<br>- 6 (6 inch) white corn tortillas, halved, cut into 1/2-inch strips
<br>- 2 tablespoons olive oil
<br>- 1 cup chopped onion
<br>- 1 tablespoon McCormick® Gourmet Collection® Ancho Chile Pepper
<br>- 1 teaspoon McCormick® Gourmet Collection® Garlic Powder
<br>- 1 teaspoon McCormick® Gourmet Collection® Ground Cumin
<br>- 2 McCormick® Gourmet Collection® Bay Leaves
<br>- 1 (32 fluid ounce) container chicken broth
<br>- 1 (14.5 ounce) can diced tomatoes, undrained
<br>- 1/2 pound boneless chicken breasts, cooked and shredded
<br>- chopped avocado, sprinkled with lemon juice (optional)
<br>- shredded Monterey Jack cheese(optional)
<br>- chopped fresh cilantro (optional)
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degree F. Lightly coat large baking sheet with nonstick cooking spray. Spread tortilla strips on baking sheet; bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
<br>step 2: Meanwhile, in large saucepan, heat oil. Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
<br>step 3: Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves.  Thicken soup, if desired. Place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with avocado, cheese, additional tortilla strips and cilantro, if desired.
<br>step 4: To thicken soup: Allow soup to cool slightly. Add to blender or food processor and puree until smooth. Return soup to saucepan and heat just before serving.
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Ingredients
- 6 (6 inch) white corn tortillas, halved, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon McCormick® Gourmet Collection® Ancho Chile Pepper
- 1 teaspoon McCormick® Gourmet Collection® Garlic Powder
- 1 teaspoon McCormick® Gourmet Collection® Ground Cumin
- 2 McCormick® Gourmet Collection® Bay Leaves
- 1 (32 fluid ounce) container chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 pound boneless chicken breasts, cooked and shredded
- chopped avocado, sprinkled with lemon juice (optional)
- shredded Monterey Jack cheese(optional)
- chopped fresh cilantro (optional)

Directions
step 1: Preheat oven to 400 degree F. Lightly coat large baking sheet with nonstick cooking spray. Spread tortilla strips on baking sheet; bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
step 2: Meanwhile, in large saucepan, heat oil. Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
step 3: Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired. Place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with avocado, cheese, additional tortilla strips and cilantro, if desired.
step 4: To thicken soup: Allow soup to cool slightly. Add to blender or food processor and puree until smooth. Return soup to saucepan and heat just before serving.

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