Ancho Chicken Tortilla Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1024
- Total Fat
- 61
- Saturated Fat
- 13
- Carbohydrates
- 73
- Dietary Fiber
- 12
- Sugar
- 15
- Protein
- 52
- Cholesterol
- 157
- Sodium
- 1888
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
6 (6-inch) flour tortillas
Cooking spray
2 large ancho chiles, seeded and stemmed
1 quart chicken stock
2 tablespoons vegetable oil
2 ears corn on the cob, husked, kernels removed 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 to 2 cups water
2 limes
2 ripe Hass avocados, halved
Sour cream, for garnish
Cilantro leaves, for garnish
Directions
- 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 chiles 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 saute 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. Saute 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.