Ancho Tortilla Soup Recipe -
Ancho Tortilla Soup Recipe
  • READY IN 55 mins

Ancho Tortilla Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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
Feb 19, 2006

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.


35 Ratings

Jan 25, 2004

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!

Jan 25, 2004

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.

Nov 14, 2003

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!

Jan 25, 2004

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

Jan 25, 2004

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.

Jan 25, 2004

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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