Ancho Chicken Tortilla Soup
By
Shon Borneman
@shonok
5
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.
This, however, is a definite favorite of mine. I even use a spoon and sip every last drop of the soup.
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
- 1Heat 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.
- 2While 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.
- 3While 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.
- 4Puree 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.
- 5Zest 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.
- 6Pile 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.
