Best Ancho Chile Chicken Tortilla Soup Recipes

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ANCHO CHICKEN TORTILLA SOUP



Ancho Chicken Tortilla Soup image

I've never been much of a soup person. When I was little and my mom gave me chicken noodle, I ate it with a fork so I didn't have to drink the juice. This, however, is a definite favorite of mine. I even use a spoon and sip every last drop of the soup.

Provided by Shon Borneman @shonok

Categories     Chicken

Number Of Ingredients 22

1 large rotisserie chicken, skinned and shredded
2 - ears corn on the cob, husked, kernels removed or 1 cup frozen kernels defrosted
2 medium limes
2 large ripe hass avocados, halved
6 - flour tortillas (6 in.)
- cooking spray
1 can(s) (28-ounce) can chopped or crushed fire roasted tomatoes
1 quart(s) chicken stock
2 tablespoon(s) vegetable oil
1 tablespoon(s) honey
2 - fresh cilantro leaves, for garnish
2 large ancho chilies, seeded and stemmed
1 medium jalapeno chile, seeded and chopped
1 large red chile pepper, seeded and chopped
1 large red onion, chopped
2 clove(s) garlic, finely chopped
1 teaspoon(s) ground cumin
1 1/2 teaspoon(s) smoked sweet paprika
1/2 tablespoon(s) ground cinnamon
- salt and freshly ground black pepper
- sour cream, for garnish
1-2 cup(s) water

Steps:

  • 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. Remove from the oven and reserve.
  • While the tortillas crisp, add the ancho chilies 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. Remove from the heat to cool.
  • While the anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add the corn and sauté 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. Sauté 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.
  • Zest and juice 1 lime and add to the soup pot. Seed and dice the avocados and add to a small bowl. Dress with the juice of the remaining lime.
  • Pile some crispy tortilla strips into each soup bowl. Top with diced avocado and ladle the soup over the avocado. Garnish with sour cream and whole or chopped cilantro leaves.

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.

Provided by Chef Dra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

3 dried guajillo chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1 pinch salt
1 ½ pounds skinless, boneless chicken thighs, or more to taste
3 cloves garlic, smashed
1 (14 ounce) can no-salt-added diced tomatoes, drained
3 tablespoons oil, divided
1 white onion, chopped
1 teaspoon dried oregano
1 teaspoon ground paprika
1 (12 ounce) package fire-roasted frozen corn
3 teaspoons chicken bouillon
¼ cup chicken broth, or as needed
½ cup crispy tortilla strips

Steps:

  • Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
  • Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
  • Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
  • Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
  • Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
  • Ladle soup into bowls and top with tortilla strips.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 18.3 g, Cholesterol 70.4 mg, Fat 16.3 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 3.5 g, Sodium 441.8 mg, Sugar 3.9 g

ANCHO CHILE CHICKEN TORTILLA SOUP



Ancho Chile Chicken Tortilla Soup image

This soup gets the wonderful Southwestern flavor from th ancho chili peppers (dried poblano chiles). Recipe from McCormick, the spice company

Provided by Ishi3179

Categories     Southwestern U.S.

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 14

6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon dried ancho chile powder
2 bay leaves
1 (32 ounce) carton chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb boneless chicken breast, cooked and shredded
chopped avocado, sprinkled with (optional)
lemon juice (optional)
shredded monterey jack cheese (optional)
chopped fresh cilantro (optional)

Steps:

  • Preheat oven to 400°.
  • Lightly coat large baking sheet with non stick cooking spray.
  • Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.
  • Set aside.
  • Meanwhile, in large saucepan, heat oil.
  • Add onion; cook 2 to 3 minuts.
  • Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
  • Add broth and tomatoes.
  • Reduce heat and simmer, uncovered, 30 minutes.
  • Discard bay leaves.
  • Thicken soup, if desired (see note).
  • Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
  • top with avocado, cheese, additional tortilla strips and cilantro, if desired.
  • Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
  • Return soup to saucepan and heat just before serving.

Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 29.1, Sodium 658.7, Carbohydrate 8.4, Fiber 2.2, Sugar 4.2, Protein 14.9

ANCHO CHICKEN TORTILLA SOUP



Ancho Chicken Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

6 (6-inch) flour tortillas
Cooking spray
3 to 4 small ancho chiles, seeded and stemmed
1 quart chicken stock
2 tablespoons vegetable oil
2 ears corn on the cob, husked, scraped from cob or 1 cup frozen kernels, defrosted
1 large red onion, chopped
1 jalapeno chile, seeded and chopped or thinly sliced
1 red chile pepper, seeded and chopped or thinly sliced
2 cloves garlic, finely chopped
1 teaspoon ground cumin, 1/3 palmful
1 1/2 teaspoons smoked sweet paprika, half a palmful
1/2 teaspoon ground cinnamon, eyeball it in your palm
1 (28-ounce) can fire-roasted diced or crushed tomatoes
1 tablespoon honey
1 rotisserie chicken, skinned and shredded
Salt and freshly ground black pepper
1 cup water
2 limes
2 ripe Hass avocados
Sour cream
Cilantro leaves, for garnish

Steps:

  • Heat oven to 350 degrees F. Slice tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake to golden and crisp. Remove from the oven and reserve.
  • While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat. Bring to a boil then reduce heat to low and simmer until the dried peppers are tender.
  • While anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add corn and char at the edges, 2 to 3 minutes. Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon. Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes. Puree the ancho chiles and stock in a processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste. Thin with 1 cup of water and simmer to combine flavors.
  • Zest and juice 1 of the limes and add to the soup. Cut the avocados in half and remove the pit. Scoop the flesh onto a cutting board and dice. Put into a bowl and dress with the juice of the remaining lime.
  • Pile the chips into a large soup bowl. Top the chips with diced avocado, then ladle in the soup. Garnish with sour cream and whole or chopped cilantro leaves before serving.

ANCHO CHICKEN TORTILLA SOUP



Ancho Chicken Tortilla Soup image

This recipe came from Rachael Ray. I've modified it to fit my personal taste, you may do the same. It is super easy to make and really delicious!

Provided by CulinaryQueen11

Categories     Stocks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 20

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)

Steps:

  • 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.
  • Remove from the oven and reserve.
  • 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.
  • Reduce the heat to low and simmer until the chiles are tender.
  • Remove from the heat to cool.
  • While the anchos simmer, heat a soup pot with vegetable oil over high heat.
  • 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 and smoked paprika.
  • 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 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.
  • Zest and juice 1 lime and add to the soup pot.
  • Top with crispy tortilla strips.
  • Garnish with avocado, sour cream, and cilantro if you wish.

Nutrition Facts : Calories 823.5, Fat 36.5, SaturatedFat 8.7, Cholesterol 138.8, Sodium 878.6, Carbohydrate 69.6, Fiber 7.7, Sugar 10.4, Protein 56.3

Ancho Chile Chicken Tortilla Soup

Ancho chile chicken tortilla soup is a hearty and flavorful soup that is a staple of Mexican cuisine. Made with tender chicken pieces in a broth that is infused with the smoky and spicy flavors of ancho chile peppers, this soup is perfect for cold winter nights or for those who want a filling and satisfying meal. The tortilla chips on top provide a satisfying crunch and are the perfect way to soak up the delicious broth.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs - 2 tablespoons vegetable oil - 2 large onions, chopped - 4 garlic cloves, minced - 1 tablespoon ancho chile powder - 1 tablespoon ground cumin - 2 teaspoons paprika - 1 teaspoon dried oregano - 1 can (28 ounces) diced tomatoes, undrained - 2 cans (14-1/2 ounces each) chicken broth - 1 cup frozen corn - 1 can (15 ounces) black beans, rinsed and drained - 1 red bell pepper, chopped - Salt and pepper to taste - Tortilla chips, for garnish - Shredded cheese, for garnish - Chopped fresh cilantro, for garnish
Directions
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set it aside. 2. Add the onions and garlic to the pot and cook until softened, about 5 minutes. Stir in the ancho chile powder, cumin, paprika, and oregano and cook for another minute. 3. Add the diced tomatoes (including their juice), chicken broth, corn, black beans, and red bell pepper to the pot. Bring the mixture to a boil and then reduce the heat to medium-low. 4. Add the chicken back to the pot and let the soup simmer for about 30-40 minutes, or until the chicken is cooked through and the flavors have melded together. 5. Remove the chicken from the pot and use a fork to shred it. Return the shredded chicken to the pot. 6. Season the soup with salt and pepper to taste. 7. Serve the soup hot, garnished with tortilla chips, shredded cheese, and chopped fresh cilantro.
Variations
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or tofu to make the soup more filling. - Spicier: Add more ancho chile powder or use a spicier variety of chile pepper. - Creamier: Add a dollop of sour cream or some heavy cream to the soup for a creamier texture. - Smokier: Use smoked paprika instead of regular paprika to add a smoky flavor to the soup. - Chunkier: Add more vegetables like zucchini, carrots, or potatoes to make the soup heartier and more chunky.
Are you a fan of spicy and flavorful soups? Then ancho chile chicken tortilla soup is a must-try recipe for you. This hearty and vibrant soup is a perfect dish for any time of the year. Whether you are looking for a gluten-free, low-fat, or high-protein meal, this soup can cater to your specific dietary needs. In this article, we will discuss some valuable tips to help you make the perfect ancho chile chicken tortilla soup recipes. So, let's get started.

Tip 1: Choose the Right Ancho Chiles

Ancho chiles are the star ingredient in this soup recipe. Therefore, it is essential to choose the right type of ancho chiles for the recipe. Ancho chiles are dried poblano peppers, and they have a unique fruity and smoky flavor. When selecting ancho chiles, prefer whole and unbroken chiles that are pliable and have a dark maroon color. The darker the color, the richer the flavor. Avoid chiles that have cracks or mold on them. Also, choose chiles that are aromatic when you smell them.

Tip 2: Toast the Ancho Chiles

Toasting ancho chiles brings out their natural oils and imparts a rich and smoky flavor to the soup. To toast the ancho chiles, place them on a hot and dry skillet and toast them for 30-40 seconds on each side until they become fragrant. Make sure not to burn the chiles, or they will taste bitter. After toasting the chiles, take them off the skillet and place them in a bowl of hot water to soak for 15-20 minutes. This step will soften the chiles and rehydrate them for blending.

Tip 3: Use Homemade Chicken Broth

A flavorful chicken stock is the base of this soup recipe, and using homemade chicken broth can make a huge difference in the final taste of the soup. Homemade chicken broth is easy to make, and it requires only a few ingredients. To make chicken broth, take a whole chicken, rinse it, and place it in a large pot. Add onions, carrots, celery, bay leaves, and peppercorns to the pot. Fill the pot with water and let it simmer for 3-4 hours. Skim off any foam and impurities from the surface of the broth. Strain the broth through a fine-mesh strainer and use it in your soup recipe.

Tip 4: Use Boneless Chicken Breast

Boneless chicken breasts are perfect for this soup recipe as they are lean and cook quickly. You can either grill or bake the chicken breasts until they are golden brown on the outside and thoroughly cooked on the inside. Once the chicken breasts are cooked, let them rest for 5-10 minutes and then shred them with a fork.

Tip 5: Add Creamy and Tangy Ingredients

Adding creamy and tangy ingredients like sour cream, lime juice, and avocado can balance the heat and spice of the ancho chiles and add a refreshing flavor to the soup. To add sour cream, whisk it in a bowl with some warm soup broth to temper it. Then, pour the mixture back into the soup and stir to combine. To add lime juice, squeeze fresh lime wedges over the soup just before serving. To add avocado, dice it into small pieces and sprinkle them over the soup.

Tip 6: Use Toppings to Enhance the Flavor

Toppings are a great way to enhance the flavor and texture of the soup. You can add toppings like tortilla chips, shredded cheese, diced tomatoes, diced onions, and cilantro to the soup. To add tortilla chips, crush them into small pieces and sprinkle them over the soup just before serving. To add shredded cheese, sprinkle it over the soup and let it melt. To add diced tomatoes, onion, and cilantro, chop them finely and sprinkle them over the soup.

Conclusion

In conclusion, ancho chile chicken tortilla soup is a perfect meal for anyone who loves spicy and flavorful soups. By following these valuable tips, you can make the perfect ancho chile chicken tortilla soup recipes that cater to your specific dietary needs and impress your family and friends with your cooking skills. So, what are you waiting for? Grab your apron, gather all the ingredients, and start cooking!

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