Cooking with Katie


Ancho Chicken Tortilla Soup

Now, with four kids and a father with a bottomless stomach, it was pretty hard coming up with hearty, fulfilling dinners. But then, I met this soup…this wonderful, absolutely incredible soup!  This chicken soup is full of corn, tomatoes, and chicken, and it couldn’t be simpler! Literally, all you have to do is chop some vegetables and throw everything in a big pot! The best part about it is that it tastes so complex, but only uses a few complex ingredients. It’s a great dish to serve to company or just to have a simple, family dinner. A great way to make this a vegetarian soup would be to replace the chicken with black beans. That way you get all the protein you need, without having to eat the chicken! 

Now there is one thing you need to know…you’re probably only going to find dried ancho chilies, (if you find them at all), which is totally fine, in fact, I recommend them! But, if you can’t find ancho chilies, pablano peppers work great, too, which will be easier to find than anchos. Anchos aren’t very spicy, so if you find yourself wanting more heat, just put a few of the seeds in the chicken stock with them. But other than that, you’re all set to go! (We were so excited to eat the soup that I forgot to take a picture of it with all the garnishes. I apologize, but just try to imagine it with all the toppings!)

Ancho Chicken Tortilla Soup (Rachel Ray)

  • 6 flour tortillas
  • cooking spray
  • two large ancho chilies
  • 3 c chicken stock
  • vegetable oil
  • 1 c frozen corn
  • 1 lg red onion, chopped
  • 1 jalapeno, seeded and minced
  • 1 red chili pepper, seeded and minced
  • 2 cloves garlic, finely chopped
  • 1 tsp. cumin
  • 1 1/2 tsp. smoked sweet paprika
  • 1/2 tsp. ground cinnamon
  • 1 28 oz. can of fire-roasted crushed or diced tomatoes
  • 1 tbsp. honey
  • 1 rotisserie chicken
  • salt and pepper
  • 1-2 c water
  • 2 limes
  • 2 ripe hass avocados
  • sour cream
  • cilantro

Preheat the oven to 350 degrees. Cut the tortillas in half, then slice into strips and put on a cookie tray. Spray them with the cooking spray and bake until golden and crisp, about 20 minutes. Remove and reserve for later. They should look like this:

Put the anchos in a saucepan with the chicken stock and bring to a boil. Remove from heat and let cool. In a large soup pot, heat the olive oil and saute the corn until slightly charred. Add the onion, jalapeno, red chili, and garlic. Season with cumin, paprika, and cinnamon. Saute for five minutes and then add the tomatoes. Puree the anchos in a food processor with a little bit of the chicken stock. Pour the rest of the stock into the pot and add the pureed anchos. Stir in the honey and shredded chicken and season with salt and pepper to taste. Thin the soup with the water and let simmer for five minutes. Zest and juice 1 lime and add to the soup.

Put the soup in a bowl and add the avocados, sour cream, tortilla chips, cheddar cheese, and garnish with the cilantro. You could also add another squeeze of lime if you like.

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