Until I made this, I never really even knew that ancho chiles existed! This soup is very good and filling. I dont know if it was the beer or the anchos but this is the best tortilla soup Ive had. I even froze the leftovers for later!
6 flour tortillas
2 large ancho chiles, seeded and stemmed- I used 4 medium ones
1 qt chicken stock
2 tbsp veg oil
2 ears corn, husked, kernals removed
1 large onion, chopped
2 jalapenos, seeded and chopped
2 cloves garlic, finely chopped
1 tsp cumin
1 1/2 tsp paprika
1/2 tsp cinnamon
1 28 oz can fire roasted tomatoes
1 tbsp honey
1 rotisserie chicken, skinned and shredded
salt and pepper
1 bottle beer
2 avocados, halved
sour cream and cilantro for garnish
Heat oven to 350. Slice tortillas into strips and spread onto cookie sheet. Spray with cooking spray and bake until brown and crispy. Reserve.
While tortillas crisp, add anchos and chicken stock to med. sauce pot and bring to a boil. Reduce heat and simmer until chiles are tender. Cool.
Heat veg oil in large skillet or soup pot. Add corn and saute until slightly charred. Reduce heat and add in onions, jalapenos, and garlic. Season with cumin, cinnamon, paprika, and salt and pepper. Saute about 5 mins. Stir in tomatoes. Add in beer to deglaze pan and cook about 1 min. Puree anchos and chicken stock in food processor. Stir into soup mixture. Add in honey, chicken, and salt and pepper. Simmer about 5 mins to let the flavors combine. Add lime juice to soup. Seed and dice avocado. Add a few tortilla strips and some of the chopped avocado to bottom of soup bowl and ladle in some of the tortilla soup. Top with a dollop of sour cream and a little cilantro.