Ancho Chicken Tortilla Soup
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Slice the tortillas into 1/2-inch-wide strips and scatter on a large rimmed baking sheet. Spray with cooking spray and bake until golden and crisp. Remove the tortilla chips and reserve.
Step 2
While the tortillas crisp, in a medium saucepan heat the anchos with the stock. Bring to a boil, then reduce the heat to low and simmer until the anchos are tender, about 15 minutes.
Step 3
While the anchos simmer, heat a medium soup pot with the vegetable oil over high heat. Add the corn and char at the edges for 2 to 3 minutes. Reduce the heat a little and add the onions, peppers, and garlic. Season with the cumin, smoked paprika, and cinnamon, sauté for 5 minutes, then add the beer. Cook for 1 minute, then stir in the tomatoes.
Step 4
Puree the anchos and stock in a food processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, salt, and pepper. Thin the soup with 1 cup of water (2 cups for thinner soup) and simmer to combine the flavors.
Step 5
Add the zest and juice of 1 lime to the soup. Seed and dice the avocados and dress them with the juice of the second lime.
Step 6
Pile up the tortilla strips in a soup bowl. Top the strips with diced avocado, ladle the soup over the top, and garnish with sour cream, whole or chopped cilantro leaves, and more tortilla strips.