Cuddle up with this: Ancho Chicken Tortilla Soup

Since I’ve been home this weekend Christmas shopping with my mama, the homemade meals in the Little Yellow Kitchen were temporarily paused. I did however make a great Ancho Chile Chicken Tortilla Soup in my mom’s kitchen that I have to share with you all! Strangely, we went to three different Mexican restaurants this morning after church and none of them were serving up the chorizo breakfast burritos or huevos rancheros we were dying to eat! So, tonight we kicked the craving with a homemade tortilla soup. The variety of spices and smokiness of this soup work perfectly together and really made a great winter meal (even though it was 81 degrees today, what the heck?). Here’s the recipe which was adapted from Rachael Ray’s Ancho Chicken  Tortilla Soup. I included a couple of substitutions and additions–my own zest :).
Your shopping list:
  • 6 (6-inch) flour tortillas
  • 2 large ancho chiles, seeded and stemmed

    Ancho Chicken Tortilla Soup

  • 1 quart chicken stock
  • 2 tablespoons vegetable oil
  • 1 cup frozen kernels, defrosted
  • 1 large red onion, chopped
  • 1 jalapeno chile, seeded and chopped or thinly sliced
  • 1 tablespoon chipotle peppers in adobo sauce
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons smoked sweet paprika
  • 1/2 teaspoon ground cinnamon (this touch was delicious!)
  • 1 (28-ounce) can fire roasted diced or crushed tomatoes
  • 1 tablespoon honey
  • 1 rotisserie chicken, skinned and shredded
  • Salt and freshly ground black pepper
  • 2 limes
  • 2 ripe avocados, for garnish
  • Smoked Gouda cheese, for garnish
  • Cilantro leaves, for garnish


Heat the oven to 350 degrees F. Slice the tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp.

While the tortillas crisp up, add the ancho chiles and the chicken stock to a large pot and bring to a boil over medium heat. Reduce and simmer until the chiles are tender.

While the anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add the corn and saute until charred at the edges. Reduce the heat a little, add the onions, jalapeno, and garlic. Season with cumin, smoked paprika and cinnamon. Saute for 5 minutes, then stir in the tomatoes. Puree the anchos/stock mixture in a food processor (we used an immersion blender, it worked great), then add it to the soup pot. Stir in the honey, the shredded chicken and season with salt and pepper, to taste.

Zest and juice 1 lime and add to the soup pot. Garnish with the tortilla strips, diced avocado, cilantro and the smokey cheese. As Rachael would say, YUMMO!

From the Little Yellow Kitchen,



5 Comments to “Cuddle up with this: Ancho Chicken Tortilla Soup”

  1. I can’ wait to try this when the weather cools abit. I woke this morning to 80 degrees and wonder I missed Christmas. I’ve got to stop sleeping so well (I guess)

  2. Looks delicious!! Definitely have to try when the weather a little cooler 🙂

  3. mmm looks great! cant wait to try this one :p

  4. I’m convinced! Can’t wait to try it out. The addition of cinnamon sounds like a great touch.

  5. I love this recipe, it sounds a lot like mine. I love all your recipes, and i have enjoyed your blog…thanks!

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