Ancho Tortilla Soup Recipe

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

Servings: persons

6 (6-inch) white corn tortillas, halved, cut into 1/2-inch strips
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon McCormick GourmetTM Chile Pepper, Ancho
1 teaspoon McCormick GourmetTM Cumin, Ground
1 teaspoon McCormick GourmetTM Garlic Powder, California
2 McCormick GourmetTM Bay Leaves, Turkish
4 cups Kitchen Basics(R) Original Chicken Stock
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 pound boneless chicken breasts, cooked and shredded

1
Preheat oven to 400u00b0F. 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.
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.
3
To serve, place a small amount of chicken in each serving bowl. Ladle soup over top. Sprinkle with tortilla strips.

735

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 10 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 tablespoon McCormick GourmetTM Chile Pepper, Ancho, and more.

Yes, Ancho 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 Tortilla Soup

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