Ancho Chicken Tortilla Soup
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 small
Ancho Chile (seeded and stemmed)2 tbsps
Vegetable Oil1 large
Red Onion (chopped)2 cloves
Garlic (finely chopped)1 tbsp
Honey1
Salt1 cup
Water2
LimesDirections:
1
Heat oven to 350 degrees F
2
Slice tortillas into 1/2-inch strips and scatter on large baking sheet
3
Spray with cooking spray and bake to golden and crisp
4
Remove from the oven and reserve
5
While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat
6
Bring to a boil then reduce heat to low and simmer until the dried peppers are tender
7
While anchos simmer, heat a medium soup pot with vegetable oil over high heat
8
Add corn and char at the edges, 2 to 3 minutes
9
Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon
10
Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes
11
Puree the ancho chiles and stock in a processor, then add to the soup pot
12
Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste
13
Thin with 1 cup of water and simmer to combine flavors
14
Zest and juice 1 of the limes and add to the soup
15
Cut the avocados in half and remove the pit
16
Scoop the flesh onto a cutting board and dice
17
Put into a bowl and dress with the juice of the remaining lime
18
Pile the chips into a large soup bowl
19
Top the chips with diced avocado, then ladle in the soup
20
Garnish with sour cream and whole or chopped cilantro leaves before serving