We mainly made the Ancho Chile Soup because it seemed like a quick, close-enough substitute for Chicken Tortilla Soup. Plus, it’s always good to try something new. Our verdict? Cook a chicken breast or two, then add it at the end. It needed a little bit more something than the recipe called for. Chicken was our thought, but you might think something else. Regardless, this was quick. We’ll be making it again, with the aforementioned tweak.
Ancho Chile Soup
4 medium ancho chiles, stemmed, seeded, and torn
1c boiling water
3T neutral oil
1lb vine-ripened tomatoes, cored
1 white onion, quartered
2 garlic cloves, smashed and peeled
1.5t agave syrup
1.5qt chicken broth
3c tortilla chips
- Toast chiles in dutch oven over medium heat, pressing and flipping once, until fragrant and darker in color. Transfer to a bowl and add boiling water. Let stand for 10 minutes.
- Heat 1T oil over med-high heat until shimmering. Add tomatoes, onion, and garlic and cook, stirring occasionally, until charred all over, 8-10 minutes. Transfer to blender, add agave syrup, drained chiles, and salt. Blend until smooth, about 2 minutes.
- In same pot, heat 2T oil over medium heat until shimmering. Add puree and cook, stirring constantly, until slightly darker and thickened, 5-7 minutes. (It will splatter, wear an apron and prepare yourself for cleanup.) Stir in chicken broth and bring to simmer. Taste and season with salt & pepper.
- Divide tortilla chips, roughly crumbled, amongst 4 bowls. Ladle in soup. Top with sour cream (I used Monterey Jack cheese – to each their own), diced avocado, and cilantro.