Ancho Chicken Tortilla Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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 medium sauce pan 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 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 and smoked paprika.
  • 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 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.
  • Top with crispy tortilla strips.
  • Garnish with avocado, sour cream, and cilantro if you wish.
Advertisement