Ancho Chile Chicken Tortilla Soup Recipe

Name: Ancho Chile Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips; 2 tablespoons olive oil; 1 cup chopped onion; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 tablespoon dried ancho chile powder; 2 bay leaves; 1 (32 ounce) carton chicken broth; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1/2 lb boneless chicken breast, cooked and shredded; chopped avocado, sprinkled with (optional); lemon juice (optional); shredded monterey jack cheese (optional); chopped fresh cilantro (optional)

Servings: persons

6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon dried ancho chile powder
2 bay leaves
1 (32 ounce) carton chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb boneless chicken breast, cooked and shredded
chopped avocado, sprinkled with (optional)
lemon juice (optional)
shredded monterey jack cheese (optional)
chopped fresh cilantro (optional)

1
Preheat oven to 400u00b0.
2
Lightly coat large baking sheet with non stick cooking spray.
3
Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.
4
Set aside.
5
Meanwhile, in large saucepan, heat oil.
6
Add onion; cook 2 to 3 minuts.
7
Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
8
Add broth and tomatoes.
9
Reduce heat and simmer, uncovered, 30 minutes.
10
Discard bay leaves.
11
Thicken soup, if desired (see note).
12
Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
13
top with avocado, cheese, additional tortilla strips and cilantro, if desired.
14
Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
15
Return soup to saucepan and heat just before serving.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips, 2 tablespoons olive oil, 1 cup chopped onion, 1 teaspoon garlic powder, and more.

Yes, Ancho Chile Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Chile Chicken Tortilla Soup

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