Ancho Chicken Tortilla Soup

Ingredients

  • 6 (6-inch) flour tortillas
  • Cooking spray
  • 3 to 4 small ancho chiles, seeded and stemmed
  • 1 quart chicken stock
  • 2 tablespoons vegetable oil
  • 2 ears corn on the cob, husked, scraped from cob 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 cup water
  • 2 limes
  • 2 ripe Hass avocados
  • Sour cream
  • Cilantro leaves, for garnish

Description

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

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