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.

Prep: 15 min - Cook: 40 min

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 carton (32 ounces) chicken broth (4 cups)
1 can (14 1/2 ounces) 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)


1. Preheat oven to 400°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.

*To thicken soup: Allow soup to cool slightly; puree in blender or food processor. Return soup to saucepan and heat just before serving.

Makes 5 (1 1/4 cup) servings

Nutritional Info Per one serving: About 213 Calories, Fat 9g, Protein 13g, Carbohydrate 20g, Cholesterol 20mg, Sodium 1105mg, Fiber 3g

This recipe created by McCormick, Inc.