Ancho Tortilla Soup

  • Active Time 55m

Makes 5 (1 1/4 cup) servings

Ancho chilies are dried poblano chilies, the most widely used dried chili 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.


  • Nonstick cooking spray
  • Six 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
  • One 32-ounce carton chicken broth (4 cups)
  • One 14 1/2-ounce can 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)


Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick cooking spray. Spread the tortilla strips on the baking sheet; bake 8-10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.

Meanwhile, in large saucepan, heat the oil. Add the onion; cook 2-3 minutes. Stir in the ancho pepper, garlic, cumin and bay leaves; cook and stir 2-3 minutes.

Add the broth and tomatoes. Reduce the heat and simmer, uncovered, 30 minutes. Discard the 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 the soup to cool slightly. Add to a blender or food processor and puree until smooth. Return the soup to the saucepan and heat just before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6536

nutrition information per serving

213 calories; 9g total fat; 20mg cholesterol; 1105mg sodium; 20g carbohydrates; 3g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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