ANCHO CHICKEN TORTILLA SOUP

Ancho Chicken Tortilla Soup image

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.