Ancho Chicken Tortilla Soup Recipe

Name: Ancho Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6 inch) flour tortillas; cooking spray; 2 large ancho chilies, seeded and stemmed; 1 quart chicken stock; 2 tablespoons vegetable oil; 2 ears corn on the cob, husked, kernels removed or 1 cup frozen corn kernels, defrosted; 1 large red onion, chopped; 1 jalapeno chile, seeded and chopped; 1 red chili pepper, seeded and chopped; 2 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 1/2 teaspoons sweet smoked paprika; 1 (28 ounce) can diced fire-roasted tomatoes; 1 rotisserie-cooked chicken, skinned and shredded; salt & freshly ground black pepper; 1 -2 cup water; 2 limes; 2 Hass avocadoes (optional); sour cream (optional); cilantro leaf (optional)

Servings: persons

6 (6 inch) flour tortillas
cooking spray
2 large ancho chilies, seeded and stemmed
1 quart chicken stock
2 tablespoons vegetable oil
2 ears corn on the cob, husked, kernels removed or 1 cup frozen corn kernels, defrosted
1 large red onion, chopped
1 jalapeno chile, seeded and chopped
1 red chili pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 1/2 teaspoons sweet smoked paprika
1 (28 ounce) can diced fire-roasted tomatoes
1 rotisserie-cooked chicken, skinned and shredded
salt & freshly ground black pepper
1 -2 cup water
2 limes
2 Hass avocadoes (optional)
sour cream (optional)
cilantro leaf (optional)

1
Heat the oven to 350 degrees F.
2
Slice the tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp.
3
Remove from the oven and reserve.
4
While the tortillas crisp, add the ancho chiles and the chicken stock to a medium sauce pan and bring to a boil over medium heat.
5
Reduce the heat to low and simmer until the chiles are tender.
6
Remove from the heat to cool.
7
While the anchos simmer, heat a soup pot with vegetable oil over high heat.
8
Add the corn and saute until charred at the edges, 2 to 3 minutes.
9
Reduce the heat a little, add the onions, jalapeno, red chile pepper and garlic.
10
Season with cumin and smoked paprika.
11
Saute for 5 minutes, then stir in the tomatoes.
12
Puree the anchos and the stock in a food processor, then add it to the soup pot.
13
Stir in 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.
14
Zest and juice 1 lime and add to the soup pot.
15
Top with crispy tortilla strips.
16
Garnish with avocado, sour cream, and cilantro if you wish.

855

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 (6 inch) flour tortillas, cooking spray, 2 large ancho chilies, seeded and stemmed, 1 quart chicken stock, and more.

Yes, Ancho Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Chicken Tortilla Soup

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