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Ancho Chile Chicken Tortilla Soup

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“This soup gets the wonderful Southwestern flavor from th ancho chili peppers (dried poblano chiles). Recipe from McCormick, the spice company”
READY IN:
2hrs 25mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Lightly coat large baking sheet with non stick cooking spray.
  3. Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.
  4. Set aside.
  5. Meanwhile, in large saucepan, heat oil.
  6. Add onion; cook 2 to 3 minuts.
  7. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
  8. Add broth and tomatoes.
  9. Reduce heat and simmer, uncovered, 30 minutes.
  10. Discard bay leaves.
  11. Thicken soup, if desired (see note).
  12. Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
  13. top with avocado, cheese, additional tortilla strips and cilantro, if desired.
  14. Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
  15. Return soup to saucepan and heat just before serving.

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