Ancho Tortilla Soup

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

1
Preheat oven to 400 degree F. Lightly coat large baking sheet with nonstick cooking spray.
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2
Spread tortilla strips on baking sheet; bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
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3
Meanwhile, in large saucepan, heat oil.
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4
Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
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5
Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.
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6
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.
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7
To thicken soup: Allow soup to cool slightly.
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8
Add to blender or food processor and puree until smooth. Return soup to saucepan and heat just before serving.
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DifficultyHard
Ready In55 m.
Servings5
Health Score13
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