Ancho Tortilla Soup

• 6 (6-inch) white corn tortillas, halved, cut into 1/2-inch strips
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon McCormick GourmetTM Chile Pepper, Ancho
• 1 teaspoon McCormick GourmetTM Cumin, Ground
• 1 teaspoon McCormick GourmetTM Garlic Powder, California
• 2 McCormick GourmetTM Bay Leaves, Turkish
• 4 cups Kitchen Basics(R) Original Chicken Stock
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1/2 pound boneless chicken breasts, cooked and shredded

1. Preheat oven to 400u0b0F. Spread tortilla strips on baking sheet sprayed with no stick cooking spray. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
2. Meanwhile, heat oil in large saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes. Add ancho chile pepper, cumin, garlic powder and bay leaves; cook and stir 2 to 3 minutes. Add stock and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.
3. To serve, place a small amount of chicken in each serving bowl. Ladle soup over top. Sprinkle with tortilla strips.

white corn tortillas, olive oil, onion, pepper, u cumin, garlic, turkish, kitchen basics, tomatoes, chicken breasts

Taken from www.epicurious.com/recipes/food/views/ancho-tortilla-soup-56390048 (may not work)