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Recipe Ancho Tortilla Soup (Soup)
Home Cooking Recipes
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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