Servings:Makes 5 (1 1/4-cup) servings.
Preparation Time:15 minutes
Cook Time:15 minutes
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.

Ancho Tortilla Soup
McCormick Gourmet

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

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 broth and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.

To serve, place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with assorted toppings, if desired

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.