Get ready to transform your kitchen into a flavor-packed Mexican cantina with this irresistible Ancho Chicken Tortilla Soup! Imagine a bowl of pure comfort that combines the smoky depth of ancho chiles, tender shredded chicken, and a symphony of vibrant ingredients that will transport your taste buds straight to the heart of Mexico. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-quality dish, this soup promises to be your new go-to recipe that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 dried ancho chiles, rehydrated and chopped
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes
- 1 cup corn kernels
- Salt and pepper to taste
- Fresh cilantro for garnish
- Chips for serving
Instructions
- Rehydrate the dried ancho chiles by placing them in a bowl of hot water for 15-20 minutes until soft. Once rehydrated, remove stems and seeds, then finely chop.
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and ground cumin to the pot. Stir and cook for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour in chicken broth, diced tomatoes, chopped ancho chiles, and corn kernels. Bring the mixture to a gentle simmer.
- Add shredded cooked chicken to the pot and stir to combine. Simmer the soup for 20-25 minutes to allow flavors to meld together.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Ladle hot soup into serving bowls. Garnish with fresh chopped cilantro.
- Serve immediately with crispy tortilla chips on the side for added texture and crunch.
Tips
- Chile Rehydration Secrets: When rehydrating dried ancho chiles, use hot water and let them soak for the full 15-20 minutes to ensure maximum flavor and softness.
- Flavor Building: Take your time when sautéing onions and toasting garlic with cumin - these initial steps are crucial for developing a deep, rich flavor base.
- Chicken Selection: For the best results, use leftover roasted or rotisserie chicken, which adds extra depth to the soup.
- Texture Matters: Don't overcook the soup - simmer gently to preserve the integrity of the corn kernels and chicken.
- Garnish Generously: Fresh cilantro is key! Chop it right before serving to maintain its bright flavor and aroma.
- Serving Suggestion: Offer a variety of toppings like diced avocado, sour cream, or extra tortilla chips to let everyone customize their bowl.
- Make-Ahead Tip: This soup tastes even better the next day, so don't hesitate to make it in advance and reheat before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 55mg
