Ancho Chili Soup

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Ancho chiles are dried Poblano chiles, the most widely used
dried chile in Mexico. The Ancho is dark reddish-brown with
an earthy, sweet flavor and mild heat level.

6 (6-inch) white corn tortillas, halved, cut into 1/2-inch strips
2 tablespoons olive oil
1 cup chopped onion
1 TBS Ancho Chile Pepper
1 tsp Garlic Powder
1 tsp ground Cumin
2 Bay Leaves
1 carton (32 ounces) chicken broth (4 cups)
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 pound boneless chicken breasts, cooked and shredded
chopped avocado, sprinkled with lemon juice (optional)
shredded Monterey Jack cheese(optional)
chopped fresh cilantro (optional)

1. Preheat oven to 400°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.

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. *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; puree in blender
or food processor. Return soup to saucepan and heat just before

Makes 5 (1 1/4 cup) servings

Nutritional Info Per one serving: About 213 Calories, Fat 9g,
Protein 13g, Carbohydrate 20g, Cholesterol 20mg, Sodium 1105mg,
Fiber 3g

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