soups stews

Ancho Tortilla Soup

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

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Ingredients 6 (1 cup) Servings

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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