Ancho Tortilla Soup

SUBMITTED BY: McCormick® Gourmet Collection®

"Ancho chiles are dried Poblano chiles, the most widely used dried chile in Mexico. The Ancho is dark reddish-brown with an earthy, sweet flavor and mild heat level. Ancho Chile Pepper from McCormick® Gourmet Collection® is an easy to use ground form...just the inspiration you need to create this classic tortilla soup."

RECIPE RATING:

Read Reviews (28)

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PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
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.
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.
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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REVIEWS

Reviewed on Jan. 25, 2004 by Sheldyn

This is really great and pretty easy. I love tortilla soup and am picky about it, so you can... MORE

Reviewed on Jan. 25, 2004 by MEBBRENDA

Pat your self on the back, Its better than any I have had!!...I deep fried the tortillas and... MORE

Reviewed on Nov. 14, 2003 by CE506

My husband has an aversion to all things tomato but he absolutely LOVED this soup! It was easy... MORE

Reviewed on Jan. 25, 2004 by TAWMTHEBOMB

I found this very tasty and my wife really liked it too. BUT, you will get much better... MORE

Reviewed on Jan. 25, 2004 by Esmee

Delicious soup! Lots of flavor. I served with quesadillas for a hearty dinner that was ready... MORE

Reviewed on Jan. 25, 2004 by SUSANNAZ

My boyfriend is the KING of picky eaters, but he loved this soup! It's got a great flavor and... MORE

Reviewed on Jan. 25, 2004 by ADLEVINE

I have the whole dried ancho chiles. I cut off the stem end and shook out the seeds. Then... MORE

Reviewed on Oct. 14, 2002 by CORINNESHED

This was so easy and so scrumptious. I really love this recipe. As a note, I grilled the... MORE

Reviewed on Aug. 22, 2005 by Bronte

I found that the soup was quite bland for our tastes so I added fresh garlic and increased the... MORE

Reviewed on Sep. 11, 2004 by EJANZEN

Delicious! I added a little extra cayenne and chile powder. I did thicken it using the pulse... MORE

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