Recipe 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."
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6 (6 inch)
white corn tortillas, halved, cut into 1/2-inch strips
McCormick® Gourmet Collection® Ancho Chile Pepper
McCormick® Gourmet Collection® Garlic Powder
McCormick® Gourmet Collection® Ground Cumin
McCormick® Gourmet Collection® Bay Leaves
1 (32 fluid ounce) container
1 (14.5 ounce) can
diced tomatoes, undrained
boneless chicken breasts, cooked and shredded
chopped avocado, sprinkled with lemon juice (optional)
shredded Monterey Jack cheese(optional)
chopped fresh cilantro (optional)
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.
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.
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 it to make it flat. Then add boiling water on top and let sit about 15 minutes, then remove and slice it thin. At this point you can add it as mentioned or purée it in the blender with the tomato sauce first. This makes a great soup! I also added a whole fresh Cayenne pepper to kick it up a bit!
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 with cold beer!
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 sure to let it in the liquid for about an hour to put moisture back into the dried chile. Great recipe.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Ancho Tortilla Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 92
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