Ancho Chicken Tortilla Soup |
Cuisine: Mexican
Author: Janelle
- 2 tablespoons olive oil
- 1 cup Spanish onions, chopped
- 2 teaspoons minced garlic
- 1 jalapeno pepper, seeded, insides removed, and diced (to taste)
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon ancho chili powder (Try Dean & Deluca’s if you can!)
- ½ teaspoon paprika
- 1 cup frozen corn kernels, thawed
- 1 rotisserie chicken, white meat removed and shredded
- ¼ cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
- 1 chipotle in adobo peppers
- 32 ounces (4 cups) chicken broth
- 28 ounce can diced tomatoes
- 3 corn or flour tortillas, toasted and cut into ¼-inch-thick strips
- 1 fresh lime, juiced
Garnishes
- 4 flour or corn tortillas, cut into ¼-inch-thick strips or regular bought tortilla chips
- 1 ripe avocado, peeled, pitted and cut into strips
- Coarsely chopped fresh cilantro leaves
- ½ cup shredded cheddar or Mexican-blend cheese
Chipotle Crema
- 1 cup Plain Greek Yogurt
- 2 chipotle peppers, plus 2 teaspoons adobe sauce
- ⅛ teaspoon salt
- In a Dutch oven or large heavy pot, heat the olive oil on medium-high heat.
- Add chopped garlic and onion, saute for 2 minutes. Add bell pepper, jalapenos, and a few shakes of salt and pepper. Cook until the onions become translucent and peppers have softened.
- Add cumin, coriander, paprika and ancho chili powder and stir until fragrant.
- Add chicken broth, canned tomatoes, corn, chipotle and ¼ cup of the cilantro. Bring to a low boil, reduce heat and simmer for about 10 minutes.
- Add the shredded chicken breast and bring to a low boil, reduce heat and simmer for about 10 more minutes.
- While the soup is cooking, toast tortillas in the oven at 375°F (on a cookie sheet sprayed with cooking spray) for about 5 – 7 minutes until lightly golden. Cut tortillas in ¼″ thick strips and add to the soup. Tortilla strips will soften completely and take on the flavors of the soup.
- Season with salt, to taste. Add the juice of 1 lime, and stir well.
- Remove from the heat and cover to keep warm.
- Prepare chipotle crema. In the bowl of a food processor or blender, combine all the ingredients (Greek yogurt, chipotle peppers, adobo juice, salt). Process on high speed until smooth.
- Ladle soup into bowls and add your garnishes: toasted tortilla strips (or chips), chopped cilantro, a dollop of chipotle crema, a sprinkle of shredded cheese and a few slices of avocado to taste.
Recipe by the chic brûlée at https://thechicbrulee.com/2012/01/17/ancho-chicken-tortilla-soup/
3.1.09