ANCHO CHILE CHICKEN TORTILLA SOUP

Ancho Chile Chicken Tortilla Soup image

Provided by Ishi3179

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 14

6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon dried ancho chile powder
2 bay leaves
1 (32 ounce) carton chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb boneless chicken breast, cooked and shredded
chopped avocado, sprinkled with (optional)
lemon juice (optional)
shredded monterey jack cheese (optional)
chopped fresh cilantro (optional)

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.