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Ancho Chicken Tortilla Soup Recipe

Ancho Chicken Tortilla Soup

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Average Rating:

Total Reviews: 56

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  • on December 31, 2009

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    I made the recipe without using all the peppers. I only used a whole jalapeno with the seeds and some red pepper flakes. Also, I used Corona instead of water. Definitely a good soup and I will make more in the future!

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  • on October 24, 2009

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    Made this recipe on the first cool day for Texas! Spices are wonderful and blend well. Only modifications were to delete the honey and cinnamon (as we are not typically fond of these in meals, Love them in desserts Met family approval and is a keeper!

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  • on September 26, 2009

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    Made the soup with stuff I had at home so I had to improvise I didn't have dried ancho chilies but I did have ancho chili powder from the spice isle. I simmered 1T with the quart of stock. I sauteed 1lb of chicken breasts and cut up afterwards. I used 1 can of no salt added corn and I used 1/4 t cinnamon. I did blend up about 2 cups of of the final product to give the soup more of a thicker consistency. I LOVED this soup and will make again. It did, however, have a distinctly different flavor due to the ancho and cinnamon, at last for us since I don't cook with ancho much or use cinnamon in many savory recipes. The ancho does have a raisin like flavor which I found great in the soup. Definitely a great departure from the usual flavors of a tomato based soup. DH said it was ok, but I could tell he didn't care for the flavors. My mom will be getting a bowl tomorrow and since she is adventurous like me, I'm sure she will love it! Oh, did put the beer in after sauteing veggies. Used a dark beer I had on hand.

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  • on September 25, 2009

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    I initially made this soup according to the recipe and found it to be too sweet. As a texas girl, I expect my tortilla soup to be spicy. So I added about 2 cups more chicken broth, and about 2T of chili powder to balance out the sweetness. Once those changes were made I loved it! I agree that it works best to put the baked toritlla strips on top to avoid being too soggy.

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  • on September 24, 2009

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    I substituted 1 1/2 lb med size shrimp for the chicken and substituted shrimp stock for the chicken stock. Drop shrimp in at the last minute, remove soup from heat and serve. The shrimp cook fast.
    The soup is so good and has a high level of flavor. I served the tortillas on the side.

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  • on September 23, 2009

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    This is without a doubt one of the BEST chicken tortillas soups I have had. I make several different kinds, but this one tops them all. The flavor of the ancho chiles lends a very authentic flavor to the soup; it is something I would have never considered! Cooking the corn first really brings out the flavor, too. It is a rather thick soup, but just add more chicken broth if you want it thinner. I will absolutely make this again and again!

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  • on September 22, 2009

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    I made for the second time and still had some left when I saw the show again and heard the addition of the beer (not written in the recipe so I add some and heated it - and hard to believe, since it was already so good, it was even better.

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  • on September 15, 2009

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    I just watched the show on DVR and she adds the beer after the veggies have cooked. She uses it to deglaze the pan before she adds tomatoes and anch puree. I hope that helps!

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  • on September 14, 2009

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    I made this tonight for my husband as he watched the show, and I was a bit skeptical....at first. This was delicious and refreshing. The cinnamon definitely stood out as a flavor, and it was great. A definite keeper to add to our dinner rotations.

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  • on September 13, 2009

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    I didn't see the show; however, I think I have all the ingredients. Not sure about the ancho chile. Are these dried(dark red or fresh green? I am definitely going to throw in a bottle of beer!! Is the video for this dish available?

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