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Tortilla Soup With Chicken And Ancho Chile

CaitlinCooks's picture
Ingredients
  Ancho chile 2
  Tomato 2 Large, chop
  Garlic 1 Clove (5 gm), mince
  Red onions 1⁄2 , finely chopped
  Olive oil 1 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Tortilla chips 250 Gram, cut into strips
  Regular salt To Taste
  Pepper To Taste
  Long grain brown rice 1⁄2 Cup (8 tbs)
  Whole chicken 250 Gram, cooked, shredded
  Oaxaca cheese 1 Tablespoon, grated
  Avocado 1 , chop
  Lime juice 1 Teaspoon
Directions

GETTING READY
1. Soak Ancho chilli in boiling water for 15 minutes, just to reconstitute them, and then chop them into slices. Set it aside.

MAKING
2. In food processor, combine ancho chilli, tomatoes, garlic, and red onion. Blend.
3. Take a skillet and heat olive oil in it. Pour tomato mixture and cook for few minutes for the flavor to infuse.
4. In the meantime, line a baking sheet with foil, place tortilla strips on it, drizzle with olive oil, and toss well.
5. Season with salt and pepper.
6. Pop it in oven and broil for about 5 minutes or until crisp.
7. In the skillet, add chicken stock, rice and shredded chicken pieces. Mix and allow it to simmer. Cook until done.

FINALIZING
8. Transfer soup to serving bowl, top it with tortilla, cheese, and avocado.

SERVING
9. Squeeze lime juice, and serve tortilla soup hot.

TIPS
You can use ancho chilli with seeds if you want your soup to be spicy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Poblano
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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