Recipe by Bonnie G #2
Found this recipe in a magazine and though it has multiple steps in preparation it is so worth it. I found the Ancho chilis in the Mexican section of my grocery store and I am told they are the sweetest of all the dried chilies. Hope you like this as much as my family did.
Top Review by Cook4_6
This was a wonderful way to use up Thanksgiving turkey. I used a turkey leg instead of chicken thighs, and also had to use a fresh ancho chili because the my grocery only carried the dried in bags of 15. Next time I think I would leave some of the soup chunky and add a bit more cumin. Also, this recipe doesn't specify the amount of cilantro, so I added one bunch. Very tasty. Made for My 3 Chefs.
- 1 dried ancho chile
- 1⁄2 cup boiling water
- 2 tablespoons olive oil
- 3 boneless skinless chicken thighs
- kosher salt & freshly ground black pepper
- 1 large onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch in coins
- 2 stalks celery, cut into 1/2-inch slices
- 3 garlic cloves, peeled and quartered
- 2 teaspoons ground cumin
- 6 cups chicken broth
- 2 (14 1/2 ounce) cans chopped tomatoes
- 6 corn tortillas
- vegetable oil, for frying
- sliced avocado
- monterey jack cheese (shredded or crumbled)
- sour cream
- lime wedge
Directions See How It's Made
- Place chili in small, heatproof bowl, pour boiling water over and let soak for 30 minutes. Drain, remove stem and seeds and slice into 1/2 inch strips and set aside.
- In heave Dutch oven or soup pan, heat olive oil over medium high heat. Add chicken, season with salt and pepper, brown both sides, about 10 minutes total.
- Add onion, carrots and celery and continue to cook about 8 minutes, stirring often.
- Add garlic and cumin and cook an additional 2 minutes.
- Add broth, reserved chili, tomatoes and cilantro and bring to a boil.
- Reduce heat and simmer about 15 minutes.
- With your hands, tear 3 tortillas into 2-inch strips and add to soup. Continue to simmer about 15 minutes.
- With slotted spoon, remove chicken to a cutting board, take soup off heat.
- With an immersion blender, puree soup until smooth (or puree in small batches in a food processor.
- With tow forks, shred chicken, return to soup. Season soup to taste with salt and pepper.
- Slice remaining tortillas into 1/4 inch strips. In small saucepan, heat 1 inch of vegetable oil until very hot. Fry tortilla strips until crisp, about 1 minute.
- With slotted spoon, remove strips to paper-towel-lined plate and season with salt.
- Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes to include sliced avocado, cheese, sour cream, salsa, lime wedges and/or Cilantro.