Ancho Chicken Tortilla Soup
I saw this soup on Food Network this morning and I just had to have it. I have probably tried to make Tortilla soup about 4 times before and every recipe sucks. This one however, I loved! I am actually really surprised I like it because its not like any Tortilla soup I’ve had before.
Disclaimer: This soup is NOT spicy. If you want spice, keep some of the pepper seeds.
Ancho Chicken Tortilla Soup, Recipe courtesy Rachael Ray
Serves: 4 to 6 servings
2 large ancho chiles, seeded and stemmed
1 quart chicken stock
2 tablespoons vegetable oil
2 ears corn on the cob, husked, kernels removed 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 to 2 cups water
Garnish with lime, avocado, sour cream, cilantro if you want.
While the tortillas crisp, add the ancho chiles 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 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, smoked paprika and cinnamon. 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 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.