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Recipe Ancho Tortilla Soup (Soup)

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Required 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)

Preparing/Cooking:

  • 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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