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
  • 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
  1. In a Dutch oven or large heavy pot, heat the olive oil on medium-high heat.
  2. 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.
  3. Add cumin, coriander, paprika and ancho chili powder and stir until fragrant.
  4. 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.
  5. Add the shredded chicken breast and bring to a low boil, reduce heat and simmer for about 10 more minutes.
  6. 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.
  7. Season with salt, to taste. Add the juice of 1 lime, and stir well.
  8. Remove from the heat and cover to keep warm.
  9. 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.
  10. 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