- 6 (6-inch) flour tortillas
- 2 large ancho chiles, seeded and stemmed
- 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,