ANCHO CHILE TORTILLA SOUP

For the Ancho Chile Paste:
1 ancho chile
1/2 cup boiling water
 
For the Soup:   
1 tablespoon unsalted butter
1 yellow onion, chopped
1 tablespoon garlic, chopped
2 cups canned diced tomato in puree, drained
1 jalapeño, seeded and minced
2 4-ounce cans chopped mild green chilies
 2 cups corn kernels (fresh or frozen)
1 tablespoon cumin
1 tablespoon ancho chile paste (see above) 
2 teaspoons chili powder 
Salt & pepper, to taste 
6 cups chicken broth
4 cups cooked chicken breast, shredded
1/4 cup fresh cilantro, chopped
     
For the Garnish:
2 cups tortilla chips, crushed
2 large avocados, peeled and diced
Sour cream

To make the chile paste, remove the stem and seeds from the ancho chile. Toast the chile in a dry skillet over medium heat until fragrant, about a minute or so.  Place the chile in a bowl and cover with boiling water. Rehydrate for 20 minutes. Purée the chile in a blender with just enough of the soaking liquid to make a thick paste. Makes about 1/4 cup of chile paste. Set aside.

To make the soup, melt the butter in a large stockpot over medium heat. Add the onions and sauté 5 minutes. Stir in the garlic and sauté 5 minutes more or until the onions are tender.

Stir in the tomatoes, jalapeño, green chiles, corn, ancho chile paste and spices and cook 3 minutes.  Season to taste with salt and pepper.

Stir in the chicken broth and increase the heat to medium to bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the chicken and cilantro and simmer for a few minutes more to heat the chicken through. Adjust the seasonings.

Ladle the soup into warm bowls.  Garnish with tortilla chips, avocado and sour cream.

Serves 6