Prep 1 hr 55 mins
Cook 30 mins
This soup gets the wonderful Southwestern flavor from th ancho chili peppers (dried poblano chiles). Recipe from McCormick, the spice company
- 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)
- Preheat oven to 400°.
- Lightly coat large baking sheet with non stick cooking spray.
- Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.
- Set aside.
- Meanwhile, in large saucepan, heat oil.
- Add onion; cook 2 to 3 minuts.
- Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
- Add broth and tomatoes.
- Reduce heat and simmer, uncovered, 30 minutes.
- Discard bay leaves.
- Thicken soup, if desired (see note).
- Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
- top with avocado, cheese, additional tortilla strips and cilantro, if desired.
- Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
- Return soup to saucepan and heat just before serving.