Ancho chilies are dried Poblano chilies, 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.
15m
PREP TIME
40m
COOK TIME
195
CALORIES
10
INGREDIENTS
Servings: 6 (1 cup)
Ingredients
- 6 (6-inch) white corn tortillas, halved, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon McCormick Gourmet™ Ancho Chile Pepper
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 4 cups chicken stock
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1/2 pound boneless chicken breasts, cooked and shredded
INSTRUCTIONS
- 1 Preheat oven to 400°F. Spread tortilla strips on baking sheet sprayed with no stick cooking spray. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside
- 2 Meanwhile, heat oil in large saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes. Add ancho chile pepper, cumin, garlic powder and bay leaves; cook and stir 2 to 3 minutes. Add stock and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired
- 3 To serve, place a small amount of chicken in each serving bowl. Ladle soup over top. Sprinkle with tortilla strips
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