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ancho chicken tortilla soup

shonok avatar
a recipe by
Shon Borneman
@shonok
El Reno, OK

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.

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serves 6-8
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For ancho chicken tortilla soup

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

How To Make ancho chicken tortilla soup

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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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