ancho chicken tortilla soup

Name: Ancho Chicken Tortilla Soup
Prep time: 45 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 large rotisserie chicken, skinned and shredded; 2 - ears corn on the cob, husked, kernels removed or 1 cup frozen kernels defrosted; 2 medium limes; 2 large ripe hass avocados, halved; 6 - flour tortillas (6 in.); - cooking spray; 1 can(s) (28-ounce) can chopped or crushed fire roasted tomatoes; 1 quart(s) chicken stock; 2 tablespoon(s) vegetable oil; 1 tablespoon(s) honey; 2 - fresh cilantro leaves, for garnish; 2 large ancho chilies, seeded and stemmed; 1 medium jalapeno chile, seeded and chopped; 1 large red chile pepper, seeded and chopped; 1 large red onion, chopped; 2 clove(s) garlic, finely chopped; 1 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) smoked sweet paprika; 1/2 tablespoon(s) ground cinnamon; - salt and freshly ground black pepper; - sour cream, for garnish; 1-2 cup(s) water

19 Pinches 1 Photo

Shon Borneman

El Reno, OK

Updated on Apr 11, 2015

I've never been much of a soup person. When I was little and my mom gave me chicken noodle, I ate it with a fork so I didn't have to drink the juice. This, however, is a definite favorite of mine. I even use a spoon and sip every last drop of the soup.

Rate

prep time 45 Min

cook time 20 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 large rotisserie chicken, skinned and shredded
2 - ears corn on the cob, husked, kernels removed or 1 cup frozen kernels defrosted
2 medium limes
2 large ripe hass avocados, halved
6 - flour tortillas (6 in.)
- cooking spray
1 can (28-ounce) can chopped or crushed fire roasted tomatoes
1 quart chicken stock
2 tablespoons vegetable oil
1 tablespoon honey
2 - fresh cilantro leaves, for garnish
2 large ancho chilies, seeded and stemmed
1 medium jalapeno chile, seeded and chopped
1 large red chile pepper, seeded and chopped
1 large red onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 1/2 teaspoons smoked sweet paprika
1/2 tablespoon ground cinnamon
- salt and freshly ground black pepper
- sour cream, for garnish
1-2 cup water

How To Make ancho chicken tortilla soup

Step 1

Heat the oven to 350 degrees F. Slice the tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp. Remove from the oven and reserve.

Step 2

While the tortillas crisp, add the ancho chilies and the chicken stock to a large pot and bring to a boil over medium heat. Reduce the heat to low and simmer until the chiles are tender. Remove from the heat to cool.
Step 3

While the anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add the corn and sauté until charred at the edges, 2 to 3 minutes. Reduce the heat a little, add the onions, jalapeno, red chile pepper and garlic. Season with cumin, smoked paprika and cinnamon. Sauté for 5 minutes, then stir in the tomatoes.
Step 4

Puree the anchos and the stock in a food processor, then add it to the soup pot. Stir in the honey and the shredded chicken and season with salt and pepper, to taste. Thin the soup with 1 or 2 cups of water and simmer over low heat to combine flavors, about 5 minutes.
Step 5

Zest and juice 1 lime and add to the soup pot. Seed and dice the avocados and add to a small bowl. Dress with the juice of the remaining lime.
Step 6

Pile some crispy tortilla strips into each soup bowl. Top with diced avocado and ladle the soup over the avocado. Garnish with sour cream and whole or chopped cilantro leaves.
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