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Ancho Tortilla Soup

Source of Recipe


The Olympian






List of Ingredients



• Six 6-inch white corn tortillas, halved and cut into 1/2-inch strips
  
• 2 Tbsp olive oil
  
• 1 cup chopped onion
  
• 1 Tbsp ancho chili pepper powder
  
• 1 tsp garlic powder
  
• 1 tsp ground cumin
  
• 2 bay leaves
  
• 4 cups chicken broth
  
• One 14-1/2-oz. can diced tomatoes, undrained
  
• 1/2 lb. boneless chicken breasts, cooked and shredded
  
• Optional garnishes: Chopped avocado, sprinkled with lemon juice; shredded Monterey Jack cheese; chopped fresh cilantro
  






Instructions



1. Preheat oven to 400 degrees (F). Lightly coat a 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.
   
   
2. 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.
   
   
3. Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves. If desired, thicken soup: Allow to cool slightly and puree. Return to saucepan and reheat just before serving.
   
   Place a few tortilla strips and a small amount of the cooked, shredded chicken in each serving bowl; add soup. Top with additional tortilla strips and other garnishes, if desired.
   
   Makes 5 (1-1/4-cup) servings.