ANCHO CHILE CHICKEN TORTILLA SOUP
This soup gets the wonderful Southwestern flavor from th ancho chili peppers (dried poblano chiles). Recipe from McCormick, the spice company
Provided by Ishi3179
Categories Southwestern U.S.
Time 2h25m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Lightly coat large baking sheet with non stick cooking spray.
- Spread tortilla strips on baking sheet; bake 9 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 minuts.
- 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 (see note).
- Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
- top with avocado, cheese, additional tortilla strips and cilantro, if desired.
- Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
- Return soup to saucepan and heat just before serving.
Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 29.1, Sodium 658.7, Carbohydrate 8.4, Fiber 2.2, Sugar 4.2, Protein 14.9
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