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Ingredients

• Ancho chile paste
• 1 ancho chile
• 1/2 cup boiling water
• 1/4 teaspoon cider vinegar
• 1 tablespoon unsalted butter
• 1 1/2 cups chopped onions
• 1 tablespoon minced garlic
• 2 cups corn kernels (fresh or frozen)
• 1 cup seeded and chopped tomato
• 1 jalapeo, seeded and minced
• 2 (4-ounce) cans chopped mild green chiles
• 1 tablespoon cumin
• 1 tablespoon ancho chile paste (Above)
• 2 teaspoons Mexican oregano**
• 2 teaspoons chile powder
• 1/4 teaspoon ground white pepper
• 6 cups chicken stock
• 3 cups (about 3/4 pound)chopped cooked chicken breast
• 1/4 cup chopped cilantro
• 3 tablespoons cornstarch
• 2 tablespoons cold water
• Garnish
• 2 cups fried thin tortilla strips
• 3 large avocados, peeled and chopped
• 6 tablespoons sour cream

Description

Bakespace