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Ancho Tortilla Soup

Source: McCormick®
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Active Time:  55 Minutes

  Makes 5 (1 1/4 cup) servings
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.
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 Collection™ Ancho Chile Pepper
1 teaspoon McCormick® Gourmet Collection™ Garlic Powder
1 teaspoon McCormick® Gourmet Collection™ Ground Cumin
2 McCormick® Gourmet Collection™ Bay Leaves
1 carton (32 ounces) chicken broth (4 cups)
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 pound boneless chicken breasts, cooked and shredded
Chopped avocado, sprinkled with lemon juice (optional)
Shredded monterey jack cheese(optional)
Chopped fresh cilantro (optional)
Ancho Tortilla Soup Recipe at
Preheat oven to 400 degrees 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.

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.

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.

*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.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tortilla Soups
Nutrition Facts per Serving
Yield:   Makes 5 (1 1/4 cup) servings
Calories: 213
Fat. Total: 9g
Fiber: 3g
Carbohydrates, Total: 20g
Sodium: 1105mg
% Cal. from Fat: 38%
Cholesterol: 20mg
Protein: 13g
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