Smoky tortilla Soup
 
 
Author:
Serves: 4
Ingredients
  • 2 medium dried ancho chilis
  • 1 tbsp olive oil
  • 1 yellow onion, roughly chopped
  • 3 garlic cloves, chopped
  • ½ tsp salt
  • 2 pound tomatoes (early girls or roma) or 1 28-ounce can whole tomatoes with juice
  • 1 chipotle chile in adobo, or ¼ tsp chipotle powder
  • 4-5 cups chicken stock
  • 3 boneless, skinless chicken breasts
  • Cilantro, avocado, cheddar cheese, and tortilla chips, for garnish
Instructions
  1. Place the chicken stock in a medium saucepan over medium heat and heat to a simmer. Add the chicken breasts and simmer until chicken is done, about 20 minutes. Transfer chicken to a plate and, once cool, shred the meat with your fingers.
  2. Soak the ancho chiles in hot water for 20 minutes. Remove stem and seeds with a fork and knife and set aside (be careful as the seeds can burn your skin).
  3. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook for until soft, about 5 minutes.
  4. Cut the tomatoes in half and gently squeeze them to remove some of their seeds. add them to the pot. If using canned tomatoes, break the tomatoes apart with your hands and add them and the juice to the pot. Add the chilies, chipotle and 4 cups of stock. Bring the soup to a simmer and cook for about 30 minutes.
  5. Purée soup in batches in a blender, transferring to a clean pot. (Use caution when blending hot liquids.)
  6. Add shredded chicken to soup and ladle into big bowls and garnish with crushed tortilla chips, cheddar cheese, cilantro and avocado. Serve with quesadillas.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/?p=719