Recipe of the Day

King Kullen

Chili Con Queso Bites

Tip Of The Day

For full volume egg whites, clean your bowl and beaters with white vinegar, rinse with cold water and wipe dry.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Ancho Tortilla Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 5 (1 1/4-cup) servings.

Ancho chiles are dried Poblano chiles, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey -- substitute 1 1/2 cups finely chopped cooked turkey for the chicken.


  6 white corn tortillas (6-inch), halved, cut into 1/2-inch strips

  2 Tbs olive oil

  1 cup chopped onion

  1 Tbs McCormick® Gourmet Collection Chile Pepper, Ancho

  1 tsp McCormick® Gourmet Collection Cumin, Ground

  1 tsp McCormick® Gourmet Collection Garlic Powder

  2 McCormick® Gourmet Collection Turkish Bay Leaves

  4 cups chicken broth

  1 can (14 1/2 ounces) diced tomatoes, undrained

  1/2 lb boneless chicken breasts, cooked and shredded or 1 1/2 cups finely chopped cooked turkey

  Assorted toppings, such as chopped avocado, shredded Monterey Jack cheese and chopped fresh cilantro (optional)

Select All

Add Items to List


Preheat oven to 400°F. Spread tortilla strips on baking sheet coated with no stick cooking spray. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.

Meanwhile, heat oil in large saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes. Add ancho chile pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes. Add broth and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.

To serve, place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with assorted toppings, if desired