Ancho Tortilla Soup
You can never have too many main course recipes, so give Ancho Tortilla Soup a try. This recipe serves 5. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 17g of protein, 9g of fat, and a total of 301 calories. It will be a hit at your Winter event. Head to the store and pick up onion, chicken broth, canned tomatoes, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 55 minutes.
Instructions
Preheat oven to 400 degree F. 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.
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.
To thicken soup: Allow soup to cool slightly.
Add to blender or food processor and puree until smooth. Return soup to saucepan and heat just before serving.