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.
My 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.
This 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 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
- 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).
- Saute the chili paste in cooking oil or other neutral oil for 4 minutes over medium heat, stirring occasionally.
- 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.
- Take the soup off the heat. Stir in the cilantro. Serve with any garnishes.
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