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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)

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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