Ancho Tortilla Soup
Makes 5 (1-1/4 cup)

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.

Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 6 - white corn tortillas (6-inch), halved, cut into 1/2-inch strips
• 2 - Tablespoons olive oil
• 1 - cup chopped onion
• 1 - Tablespoon McCormick® Gourmet Collection® Chile Pepper, Ancho
• 1 - teaspoon McCormick® Gourmet Collection® Garlic Powder
• 1 - teaspoon McCormick® Gourmet Collection® Cumin, Ground
• 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 or 1 1/2 cups finely chopped cooked turkey
• Chopped avocado, sprinkled with lemon juice (optional)
• Shredded Monterey Jack cheese (optional)
• Chopped fresh cilantro (optional)

Directions

Preheat oven to 400°F.

1. Spread tortilla strips on baking sheet coated with no stick cooking spray.
2. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
3. Meanwhile, heat oil in large saucepan on medium heat.
4. Add onion; cook and stir 2 to 3 minutes.
5. Add ancho chile pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
6. Add broth and tomatoes.
7. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves.
8. Thicken soup, if desired.
9. To serve, place a few tortilla strips and a small amount of chicken in each serving bowl; add soup.
10. Top with avocado, cheese, additional tortilla strips and cilantro, if desired.

Alan’s Kitchen Tip - How to thicken soup: Allow soup to cool slightly; puree in blender or food processor. Return soup to saucepan and heat just before serving.