Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.
Ancho chicken tortilla soup
1
Made this? How was it?
Ingredients
- 6 (15cm) flour tortillas
- Cooking spray
- 2 large ancho chillis, seeded and stemmed
- 1L chicken stock
- 2 tbsp vegetable oil
- 2 ears corn on the cob, husked, kernels removed or 200g frozen kernels, defrosted
- 1 large red onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 1 jalapeno chilli, seeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped or thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
- 1 red chilli pepper, seeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped or thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
- 2 cloves garlic, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 1 tsp ground cumin
- 1 1/2 tsp smoked sweet paprika
- 1/2 tsp ground cinnamon
- 1 (800g) tin fire-roasted Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced or crushed tomatoes
- 20g honey
- 1 rotisserie chicken, skinned and shredded
- Salt and freshly ground black pepper
- 250-500ml water
- 2 limes
- 2 ripe Hass avocados, halved
- Sour cream, for garnish
- Coriander leaves, for garnish
Method
How to make Ancho chicken tortilla soup
1) Heat the oven to 180°C / gas mark 4. Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice the tortillas into 1cm strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp. Remove from the oven and reserve.
2) While the tortillas crisp, add the ancho chillis 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 chillis are tender. Remove from the heat to cool.
3) While the anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add the corn and saute until charred at the edges, two to three minutes. Reduce the heat a little, add the onions, jalapeno, red chilli pepper and garlic. Season with cumin, smoked paprika and cinnamon. Saute for five 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 250 to 500ml of water and simmer over low heat to combine flavors, about 5 minutes.
4) Zest and juice one lime and add to the soup pot. Seed and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice the avocados and add to a small bowl. Dress with the juice of the remaining lime.
5) Pile some crispy tortilla strips into each soup bowl. Top with Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced avocado and ladle the soup over the avocado. Garnish with sour cream and whole or Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves.
