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Epicurious

Ancho Tortilla Soup

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Ancho Tortilla SoupMcCormick Gourmet

Ancho chilies are dried Poblano chilies, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey—substitute 1 1/2 cups finely chopped cooked turkey for the chicken.

Recipe information

  • Total Time

    55 minutes

  • Yield

    6 Servings

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™ Chile Pepper, Ancho
1 teaspoon McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Garlic Powder, California
2 McCormick Gourmet™ Bay Leaves, Turkish
4 cups Kitchen Basics® Original Chicken Stock
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 pound boneless chicken breasts, cooked and shredded

Preparation

  1. Step 1

    Preheat oven to 400°F. Spread tortilla strips on baking sheet sprayed with no stick cooking spray. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.

    Step 2

    Meanwhile, heat oil in large saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes. Add ancho chile pepper, cumin, garlic powder and bay leaves; cook and stir 2 to 3 minutes. Add stock and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.

    Step 3

    To serve, place a small amount of chicken in each serving bowl. Ladle soup over top. Sprinkle with tortilla strips.

TagsSoupSoup/StewMexicanLatin AmericanChicken BreastChickenPoultryTomatoVegetableAncho ChileChileStarterMainDairy FreeGluten FreeEasySimmerEpicurious
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