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

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. Home Page

This recipe created by McCormick, Inc.