ANCHO CHILI TORTILLA SOUP
Serves: 6
ANCHO CHILI TORTILLA SOUP
Ready in: 40 MinTotal time: 40 Min
Ingredients
For the Ancho Chilis
- 1 Ancho Chili
- 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
Instructions
- 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.