Ancho chiles are dried Poblano chiles, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey -- substitute 1 1/2 cups finely chopped cooked turkey for the chicken.

Makes 6 (1-cup) servings.

Prep Time: 15 minutes
Cook Time: 40 minutes

Ancho Tortilla Soup

Ingredients

6 white corn tortillas (6-inch), halved, cut into 1/2-inch strips
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon McCormick® Gourmet Collection Chile Pepper, Ancho
1 teaspoon McCormick® Gourmet Collection Cumin, Ground
1 teaspoon McCormick® Gourmet Collection Garlic Powder
2 McCormick® Gourmet Collection Bay Leaves, Turkish
4 cups Kitchen Basics® Original Chicken Stock
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 pound boneless chicken breasts, cooked and shredded or 1 1/2 cups finely chopped cooked turkey

Directions

1. Preheat oven to 400°F. Spread tortilla strips on baking sheet sprayed with no stick cooking spray. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.

2. Meanwhile, heat oil in large saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes. Add ancho chile pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes. Add stock and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.

3. To serve, place a small amount of chicken in each serving bowl. Ladle soup over top. Sprinkle with tortilla strips.

Tips

To thicken soup: Allow soup to cool slightly. With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return soup to saucepan and simmer until heated through.

Serving Suggestion: Serve with assorted toppings such as chopped avocado, shredded Monterey Jack cheese and chopped fresh cilantro.

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