Ancho Tortilla Soup

Ancho Tortilla Soup
Ancho chiles are actually nothing more than dried Poblano chiles. This is the most widely used dried chile in Mexico. The chiles should be a dark reddish-brown, and they should have a mildly hot, somewhat sweet flavor. This soup has overtones of both sweet and sour flavors - mildly hot and very sustaining. Serve it with some freshly made guacamole and crunchy tortilla chips.

6 white corn tortillas, halved and cut into 1/2 inch strips
2 tablespoons extra virgin olive oil
1 cup chopped onion
1 tablespoon crushed Ancho chile peppers
1 tablespoon minced fresh garlic
1 teaspoon cumin
2 bay leaves
1 quart chicken stock
1 can (14 1/2 ounce) tomatoes, undrained, diced
1/2 pound boneless chicken breasts, cooked and shredded
fresh avocado, chopped and sprinkled with lemon juice
3/4 cup shredded Monterey Jack cheese
chopped fresh cilantro for a garnish


Preheat the oven to 400 degrees F. and coat a large baking sheet with a nonstick cooking spray.  Spread the tortilla strips on the baking sheet and bake them for eight to ten minutes. Theyre done when they turn crisp and golden. Set the chips aside.


Heat the oil in a large saucepan and add the onion. Cook for two to three minutes, or until the onion begins to soften.  Add the chile pepper, minced garlic, cumin and bay leaf. Continue cooking for another few minutes.  Add the broth and the tomatoes to the mixture. Reduce the heat and simmer, uncovered, for about 20 to 30 minutes. Remove the bay leaves.

Place a few toasted tortilla chips and a small amount of chicken into each serving bowl. Add the soup.  Top with the chopped avocado, the cheese, and the cilantro.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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