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Ancho Tortilla Soup

Ancho Tortilla Soup

"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."
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55 m servings 246 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1030 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.
  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.
  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.
  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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Read all reviews 29
  1. 35 Ratings

Most helpful positive review

This is really great and pretty easy. I love tortilla soup and am picky about it, so you can trust this recipe. I substituted regular chili powder and it worked fine.

Most helpful critical review

My husband and I liked the soup fine. However, I added about 1/4 pound of cubed Velveeta and one can of corn with the water drained off. Next time, I will probably add black beans as well.

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Least positive

This is really great and pretty easy. I love tortilla soup and am picky about it, so you can trust this recipe. I substituted regular chili powder and it worked fine.

I found this very tasty and my wife really liked it too. BUT, you will get much better results when properly preparing Ancho chiles. First, remove the stem and seeds and slice down one side of...

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

My husband has an aversion to all things tomato but he absolutely LOVED this soup! It was easy to make, stores great, and is as fabulous on cold days to warm you up or on hot days to wash down w...

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

I have the whole dried ancho chiles. I cut off the stem end and shook out the seeds. Then cut the dried chile into narrow strips. Turn and cut into small pieces. Add this to the soup. Be su...

My boyfriend is the KING of picky eaters, but he loved this soup! It's got a great flavor and is one that will definitely be kept!

I found that the soup was quite bland for our tastes so I added fresh garlic and increased the spice recommendation. I didn't thicken it or put it in the blender as I liked the consistency as is...

This was so easy and so scrumptious. I really love this recipe. As a note, I grilled the chicken and it added and nice smokey flavor. Thanks for the recipe!