Ancho Chicken Tortilla Soup

1
Shon Borneman

By
@shonok

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8
Prep:
45 Min
Cook:
20 Min
Method:
Stove Top

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 qt
    chicken stock
  • 2 Tbsp
    vegetable oil
  • 1 Tbsp
    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
    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

Step-by-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.
  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.

Printable Recipe Card

About Ancho Chicken Tortilla Soup

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: For Kids




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