ANCHO CHILI TORTILLA SOUP

Serves: 6
ANCHO CHILI TORTILLA SOUP

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

  1. 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.
  2. 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.
  3. Stir in the tomatoes, jalapeño, green chiles, corn, ancho chile paste and spices and cook 3 minutes. Season to taste with salt and pepper.
  4. 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.
  5. Ladle the soup into warm bowls. Garnish with tortilla chips, avocado and sour cream.
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