Ancho Chicken Tortilla Soup

Name: Ancho Chicken Tortilla Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges ancho chiles, seeded and stemmed; 946 milliliters chicken stock; 1 leave Cilantro , for garnish; 2 ears corn on the cob, husked, kernels removed or 1 cup frozen kernels, defrosted; 794 grams fire roasted diced or crushed tomatoes; 6 6-inchs (6-inch) flour tortillas; 2 cloves garlic, finely chopped; 1 teaspoons ground cinnamon, eyeball it in your palm; 1 teaspoon ground cumin, 1/3 palmful; 2 ripe Hass avocados, halved; 1 Tbsp honey; 1 jalapeno chile, seeded and chopped or thinly sliced; 2 limes; 1 red chile pepper, seeded and chopped or thinly sliced; 1 large red onion, chopped; 1 rotisserie chicken, skinned and shredded; 6 servings Salt and freshly ground black pepper; 6 servings Sour cream, for garnish; 2 teaspoons smoked sweet paprika, half a palmful; 2 Tbsps vegetable oil; 237 milliliters water

Ancho Chicken Tortilla Soup might be just the main course you are searching for. One portion of this dish contains approximately 50g of protein, 44g of fat, and a total of 801 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 25 minutes. Autumn will be even more special with this recipe. A mixture of canned tomatoes, water, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Cooking Spray

Tortilla

Equipment you will use

Baking Sheet

Oven

Remove from the oven and reserve.

Equipment you will use

Oven

While the tortillas crisp, add the ancho chiles and the chicken stock to a large pot and bring to a boil over medium heat. Reduce the heat to low and simmer until the chiles are tender.

Ingredients you will need

Chicken Stock

Ancho Chili Pepper

Tortilla

Chili Pepper

Equipment you will use

Pot

Remove from the heat to cool.

While the anchos simmer, heat a medium soup pot with vegetable oil over high heat.

Ingredients you will need

Vegetable Oil

Soup

Equipment you will use

Pot

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, smoked paprika and cinnamon.

Ingredients you will need

Red Chili Pepper

Smoked Paprika

Cinnamon

Jalapeno Pepper

Garlic

Onion

Cumin

Corn

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 honey and 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.

Ingredients you will need

Shredded Chicken