Ancho Tortilla Soup 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick, Inc.