Ancho Chicken Tortilla Soup

Ingredients

  • 6 flour tortillas (6-inch)
  • Cooking spray
  • 2 large ancho chili peppers, seeded and stemmed
  • 4 cups chicken stock (32 ounces)
  • 2 tablespoons vegetable oil
  • 2 ears corn on the cob, husked and kernels removed or 1 cup frozen kernels, defrosted
  • 1 large red onion, chopped
  • 1 jalapeño pepper, seeded and chopped or thinly sliced
  • 1 red chili pepper, seeded and chopped or thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin (1/3 palmful)
  • 1 1/2 teaspoons smoked sweet paprika (half a palmful)
  • 1/2 teaspoon ground cinnamon (eyeball it in your palm)
  • 1 can fire-roasted diced or crushed tomatoes (28 ounces)
  • 1 tablespoon honey
  • 1 rotisserie chicken, skinned and shredded
  • Salt and freshly ground black pepper
  • 1-2 cups water
  • 2 limes, 1 zested and juiced
  • 2 ripe Hass avocados, halved
  • Sour cream, for garnish
  • Cilantro leaves, for garnish

Description

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