Ancho Chicken Tortilla Soup

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 (6-inch) flour tortillas
  • Cooking spray
  • 3 to 4 small ancho chiles, seeded and stemmed
  • 1 quart chicken stock
  • 2 tablespoons vegetable oil
  • 2 ears corn on the cob, husked, scraped from cob or 1 cup frozen kernels, defrosted
  • 1 large red onion, chopped
  • 1 jalapeno chile, seeded and chopped or thinly sliced
  • 1 red chile pepper, seeded and chopped or thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin, 1/3 palmful
  • 1 1/2 teaspoons smoked sweet paprika, half a palmful
  • 1/2 teaspoon ground cinnamon, eyeball it in your palm
  • 1 (28-ounce) can fire-roasted diced or crushed tomatoes
  • 1 tablespoon honey
  • 1 rotisserie chicken, skinned and shredded
  • Salt and freshly ground black pepper
  • 1 cup water
  • 2 limes
  • 2 ripe Hass avocados
  • Sour cream
  • Cilantro leaves, for garnish
Directions
  • Heat oven to 350 degrees F. Slice tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake to golden and crisp. Remove from the oven and reserve.

  • While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat. Bring to a boil then reduce heat to low and simmer until the dried peppers are tender.

  • While anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add corn and char at the edges, 2 to 3 minutes. Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon. Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes. Puree the ancho chiles and stock in a processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste. Thin with 1 cup of water and simmer to combine flavors.

  • Zest and juice 1 of the limes and add to the soup. Cut the avocados in half and remove the pit. Scoop the flesh onto a cutting board and dice. Put into a bowl and dress with the juice of the remaining lime.

  • Pile the chips into a large soup bowl. Top the chips with diced avocado, then ladle in the soup. Garnish with sour cream and whole or chopped cilantro leaves before serving.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chicken Tortilla Soup

    Recipe courtesy of Ree Drummond