Ancho Tortilla Soup

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Filed Under: gourmet, mexican, salad, soup, side

Servs: 5   Prep:   Cook:

"Ancho chiles are dried Poblano chiles, the most widely used dried chile in Mexico. The Ancho is dark reddish-brown with an earthy, sweet flavor and mild heat level. Ancho Chile Pepper from McCormick® Gourmet Collection® is an easy to use ground form...just the inspiration you need to create this classic tortilla soup."

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  • add   1 cup chopped onion
  • add   1 teaspoon McCormick® Gourmet Collection® Garlic Powder
  • add   1 (32 fluid ounce) container chicken broth
  • add   chopped avocado, sprinkled with lemon juice (optional)
  • add   6 (6 inch) white corn tortillas, halved, cut into 1/2-inch strips
  • add   1 (14.5 ounce) can diced tomatoes, undrained
  • add   1 tablespoon McCormick® Gourmet Collection® Ancho Chile Pepper
  • add   1 teaspoon McCormick® Gourmet Collection® Ground Cumin
  • add   2 McCormick® Gourmet Collection® Bay Leaves
  • add   shredded Monterey Jack cheese(optional)
  • add   1/2 pound boneless chicken breasts, cooked and shredded
  • add   2 tablespoons olive oil
  • add   chopped fresh cilantro (optional)


  1. Preheat oven to 400 degree F. Lightly coat large baking sheet with nonstick cooking spray. Spread tortilla strips on baking sheet; bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
  2. Meanwhile, in large saucepan, heat oil. Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
  3. Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired. Place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with avocado, cheese, additional tortilla strips and cilantro, if desired.
  4. To thicken soup: Allow soup to cool slightly. Add to blender or food processor and puree until smooth. Return soup to saucepan and heat just before serving.

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