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
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1 largerotisserie chicken, skinned and shredded
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2ears corn on the cob, husked, kernels removed or 1 cup frozen kernels defrosted
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2 mediumlimes
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2 largeripe hass avocados, halved
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6flour tortillas (6 in.)
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·cooking spray
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1 can(s)(28-ounce) can chopped or crushed fire roasted tomatoes
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1 qtchicken stock
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2 Tbspvegetable oil
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1 Tbsphoney
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2fresh cilantro leaves, for garnish
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2 largeancho chilies, seeded and stemmed
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1 mediumjalapeno chile, seeded and chopped
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1 largered chile pepper, seeded and chopped
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1 largered onion, chopped
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2 clovegarlic, finely chopped
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1 tspground cumin
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1 1/2 tspsmoked sweet paprika
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1/2 Tbspground cinnamon
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·salt and freshly ground black pepper
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·sour cream, for garnish
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1-2 cwater
How to Make Ancho Chicken Tortilla Soup
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
