Ancho Chicken Tortilla Soup Recipes

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 chilies 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 sauté 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. Sauté 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.
• Zest and juice 1 lime and add to the soup pot. Seed and dice the avocados and add to a small bowl. Dress with the juice of the remaining lime.
• Pile some crispy tortilla strips into each soup bowl. Top with diced avocado and ladle the soup over the avocado. Garnish with sour cream and whole or chopped cilantro leaves.

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.

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.

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.

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.