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
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