Ancho Chicken Tortilla Soup

Ingredients

  • 6 (6-inch) flour tortillas
  • Cooking spray
  • 2 large ancho chiles, seeded and stemmed
  • 1 quart chicken stock
  • 2 tablespoons vegetable oil
  • 2 ears corn on the cob, husked, kernels removed or 1 cup frozen kernels, defrosted
  • 1 large red onion, chopped
  • 1 jalapeno chile, seeded and chopped or thinly sliced
  • 1 red chile 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 (28-ounce) can fire roasted diced or crushed tomatoes
  • 1 tablespoon honey
  • 1 rotisserie chicken, skinned and shredded
  • Salt and freshly ground black pepper
  • 1 to 2 cups water
  • 2 limes
  • 2 ripe Hass avocados, halved
  • Sour cream, for garnish
  • Cilantro leaves, for garnish

Description

Food Network Invites You To Try This Ancho Chicken Tortilla Soup Recipe From Rachael Ray.

Food Network Favicon Food Network
View Full Recipe



MS Found Country:US image description
Back to top