Ancho Tortilla Soup

Recipe Ingredients

6		White corn tortillas - (6" dia) - halved, and cut into 1/2" strips
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	McCormick Gourmet Collection ancho chile pepper
1 teaspoon	5ml	McCormick Gourmet Collection garlic powder
1 teaspoon	5ml	McCormick Gourmet Collection ground cumin
2		McCormick Gourmet Collection bay leaves
1		Chicken broth - (32 oz)
1		Diced tomatoes - (14 1/2 oz) - undrained
1/2 lb	227g / 8oz	Boneless chicken breasts - cooked, shredded
		Chopped avocado sprinkled with lemon juice - (optional)
		Shredded Monterey Jack cheese - (optional)
		Chopped fresh cilantro - (optional)

Recipe Instructions

Preheat oven to 400 degrees. 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. (To thicken soup: Allow soup to cool slightly; puree in blender or food processor. Return soup to saucepan and heat just before serving.) 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.

Source:
"Back of the Box Recipes at http://www.backofthebox.com"

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