Ancho Chile Chicken Tortilla Soup Recipes

MEXICAN CHICKEN TORTILLA SOUP

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.

AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
• Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
• Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
• Let simmer for 25 minutes.
• While the soup is simmering, fry the tortilla strips and set aside.
• Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
• Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

ANCHO TORTILLA SOUP

Steps:

• Preheat oven to 400°F. Spread tortilla strips on baking sheet sprayed with no stick cooking spray. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
• Meanwhile, heat oil in large saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes. Add ancho chile pepper, cumin, garlic powder and bay leaves; cook and stir 2 to 3 minutes. Add stock and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.
• To serve, place a small amount of chicken in each serving bowl. Ladle soup over top. Sprinkle with tortilla strips.

ANCHO CHILE CHICKEN TORTILLA SOUP

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.

ANCHO CHICKEN TORTILLA SOUP

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.