ANCHO CHICKEN TORTILLA SOUP

Ancho Chicken Tortilla Soup image

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.