Ancho Chile Chicken Tortilla Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement