ANCHO CHICKEN TORTILLA SOUP
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
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.
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