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: 2 tablespoons extra-virgin olive oil; 3 (6-inch) corn tortillas, cut into 1-inch pieces; 1 yellow onion, chopped; 1 red or orange bell pepper, ribs and seeds removed, chopped; 1 jalapeno, ribs and seeds removed, finely chopped; 4 garlic cloves, minced; Kosher salt and freshly ground black pepper; 1 tablespoon tomato paste; 4 teaspoons ground cumin; 1 teaspoon ancho chili powder; 4 cups chicken stock or low-sodium chicken broth; 1 (28 ounce) can diced tomatoes; 1 pound boneless skinless chicken thighs; Sour cream, chopped avocado, thinly sliced radishes, and fresh cilantro leaves, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
3 (6-inch) corn tortillas, cut into 1-inch pieces
1 yellow onion, chopped
1 red or orange bell pepper, ribs and seeds removed, chopped
1 jalapeno, ribs and seeds removed, finely chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
4 teaspoons ground cumin
1 teaspoon ancho chili powder
4 cups chicken stock or low-sodium chicken broth
1 (28 ounce) can diced tomatoes
1 pound boneless skinless chicken thighs
Sour cream, chopped avocado, thinly sliced radishes, and fresh cilantro leaves, for serving

1
Heat oil in a pot over medium-high. Add tortillas and cook until crisp, 1 to 2 minutes. Add onion, bell pepper, jalapeno, and garlic and season with salt and pepper; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste, cumin, and chili powder; cook until fragrant, about 1 minute. Stir in stock and tomatoes. Bring to a boil, then reduce heat and stir in chicken thighs. Simmer until chicken is cooked through, 10 to 12 minutes. Transfer chicken to a plate; let cool slightly. Meanwhile, continue simmering soup until thickened slightly, about 15 minutes. Let cool slightly.
2
Working in batches, ladle soup into a blender and puree until smooth (alternately, puree with an immersion blender.) Return to saucepan. Shred chicken into bite-size pieces and stir into soup. Cook over medium heat until warmed through, 2 to 3 minutes. Season with salt and pepper, to taste. Serve soup with sour cream, avocado, radishes, and cilantro.

918

kcal

Calories

Fat

Carbs

112

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 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 (6-inch) corn tortillas, cut into 1-inch pieces, 1 yellow onion, chopped, 1 red or orange bell pepper, ribs and seeds removed, chopped, 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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