Spicy Tortilla Soup

Soup season is approaching! I couldn’t be more excited. Especially since I’ve started making my tortilla soup with ancho chili paste – rehydrated ancho chili peppers, onion and garlic puréed and then sautéed in a little oil.

spicy-tortilla-soupMy trick to making amazing soup: homemade broth. Hands down, the flavor doesn’t even compare. I frequently roast a whole chicken, then use the meat for the soup and boil the bones with vegetable scraps to make the world’s best broth.

ancho-chili-tortilla-soupThis soup combines all my favorite flavors – it’s really good black beans and/or sweet corn, top it off with a little cheese, cilantro, maybe some avocado. Enjoy!



Spicy Tortilla Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Spicy Tortilla Soup

Spicy Tortilla Soup is a hearty soup flavored with an ancho chili paste and spiced up with cayenne pepper.


  • 2 dried ancho chili peppers, rehydrated in hot water for at least 20 minutes
  • 1 onion
  • 3 garlic cloves
  • 1 tbs cooking oil
  • 1 large can of crushed tomatoes (28 oz)
  • 2 green peppers, diced
  • 2 lbs chicken, cooked and shredded (2 to 3 breasts)
  • 1 can black beans, rinsed and drained (14.5 oz)
  • 4 cups chicken broth
  • salt and pepper
  • 1 tbs cumin
  • 1 tsp cayenne pepper (to taste)
  • 1/4 cup cilantro
  • Optional garnishes: tortilla strips, cilantro, cheese, avocado


  1. Drain the ancho chiles, reserving the water. Blend the chilis, the onion and the garlic until smooth (add in small amounts of reserved water if needed).
  2. Saute the chili paste in cooking oil or other neutral oil for 4 minutes over medium heat, stirring occasionally.
  3. Add in the crushed tomatoes, peppers, chicken, black beans, broth, and spices. If the soup is a little too stew-like, add in the reserved ancho water as needed. Bring to a simmer, then simmer for 15 minutes.
  4. Take the soup off the heat. Stir in the cilantro. Serve with any garnishes.

Adapted from seriouseats


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