This savory, satisfying soup with a kick (courtesy of chili powder and jalapeños) is even better with a handful of crispy corn tortilla strips on top. Make a second batch of the ancho chile–dusted strips to add to salads and wraps or simply to munch on as a crunchy snack.
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Yields: 4 serving(s)Total Time: 40 minsCal/Serv: 307
Ingredients
2
yellow corn tortillas
3 tbsp.
olive oil, divided
1/4 tsp.
ancho or chipo…….