Ancho Tortilla Soup

Culinary Setting
Cooked Turkey


Nonstick cooking spray As needed

6 (6-in) white corn tortillas, halved and cut into 1/2-in strips

2 tbsps olive oil

1 c chopped onion

1 tbsp dried ancho chile pepper

1 tsp ground cumin

1 tsp garlic powder

2 Turkish bay leaves

4 c TURKEY BROTH or low-sodium canned chicken broth

1 (14-1/2 oz) can diced tomatoes, undrained

1-2/3 c finely chopped COOKED TURKEY

5 tbsp finely chopped fresh cilantro




Preheat oven to 400 degrees F. Spread tortilla strips on baking sheet coated with nonstick 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 thicken soup: Allow soup to cool slightly. With center part of blender/food processor cover removed to let steam escape, puree soup in small batches in blender or food processor, on high speed, until smooth.

Return soup to saucepan and heat to steaming, just before serving.


To serve, place a few tortilla strips and 1/3 cup cooked turkey in each serving bowl. Add soup.

Sprinkle with cilantro.