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
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
Ingredients 6 (1 cup) Servings
- 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
NUTRITION INFORMATION
(per Serving)
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