Categories: Soup

Ingredients

• 6 (6-inch) flour tortillas
• Cooking spray
• 2 large ancho chiles, seeded and stemmed
• 1 quart chicken stock
• 2 tbsp. vegetable oil
• 2 ears corn on the cob, shucked, kernels scraped from the cobs
• 1 large red onion, chopped
• 1 jalapeno, seeded and chopped
• 1 red chile pepper, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 1/2 tsp sweet smoked paprika
• 1/2 tsp ground cinnamon
• 1 bottle Mexican beer
• 28 oz. can diced or crushed fire-roasted tomatoes
• 1 tbsp. honey
• 1 rotisserie chicken, skinned and shredded
• Salt and pepper
• 2 limes
• 2 ripe Hass avocados
• Sour cream
• Cilantro leaves, for garnish

Directions

1. Preheat the oven to 350. Slice the tortillas into 1/2-inch-wide strips and scatter on a large rimmed baking sheet. Spray with cooking spray and bake until golden and crisp. Remove the tortilla chips and reserve.

2. While the tortillas crisp, in a medium saucepan heat the anchos with the stock. Bring to a boil, then reduce the heat to low and simmer until the anchos are tender, about 15 minutes.

3. While the anchos simmer, heat a medium soup pot with the vegetable oil over high heat. Add the corn and char at the edges for 2 to 3 minutes. Reduce the heat a little and add the onions, pepper, and garlic. Season with the cumin, smoked paprika and cinnamon, saute for 5 minutes, then add the beer. Cook for 1 minute, then stir in the tomatoes.

4. Puree the anchos and stock in a food processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, salt and pepper. Thin the soup with 1 cup of water and simmer to combine the flavors.

5. Add the zest and juice of 1 lime to the soup. Seed and dice the avocados and dress them with the juice of the second lime.

6. Pile up the tortilla strips in a soup bowl. Top the strips with diced avocado, ladle the soup over the top and garnish with sour cream, whole or chopped cilantro leaves, and more tortilla strips.

Email to a friend | Print this recipe | Back