- Chicken Breasts (main protein source; use boneless, skinless for lower fat content)
- Onion (sliced for depth of flavor)
- Garlic Cloves (minced to release maximum flavors)
- Tomatoes (canned crushed tomatoes or fresh diced tomatoes; canned provide a richer flavor base)
- Tortilla Chips (for topping; adds crunch and texture)
- Cumin (ground cumin seeds for warm, earthy taste)
- Oregano (dried for a robust herbaceous flavor)
- Salt (to season the broth to perfection)
- Black Pepper (freshly ground for a burst of flavor)
- Chicken Broth (low-sodium for better control over sodium intake)
- Sour Cream (optional; for creamy texture and tanginess, use low-fat variety if watching calories)
- Fresh Lime Juice (for zesty finishing touch and brightness)
- Avocado Slices or Diced (for topping to add creaminess and healthy fats)
Use these ingredients to create a delicious ancho chicken tortilla soup that is both comforting and flavorful. Opt for fresh and high-quality produce to enhance the overall taste of your dish, and consider adjusting the spice level with more or less cumin and/or chile powder based on personal preference.
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Steps
### Ancho Chicken Tortilla Soup Recipe: A Flavorful and Comforting Dish
#### Introduction to Ancho Chicken Tortilla Soup
Ancho chicken tortilla soup is a deliciously spicy Mexican dish that combines tender, flavorful chicken with a rich ancho pepper-based broth. This hearty soup is perfect for chilly evenings or as a comforting lunch. Here’s how you can create this mouthwatering soup at home.
#### Ingredients Needed
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ancho chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 8 cups chicken broth
- 4 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese (optional)
- Sour cream or Greek yogurt for garnish
- Fresh cilantro for serving
#### Step-by-Step Instructions
**Step 1: Prepare the Chicken**
- Pat the chicken breasts dry with paper towels.
- Season both sides of the chicken breasts with salt and pepper.
**Step 2: Cook the Chicken and Vegetables**
- Heat the olive oil in a large pot over medium heat.
- Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes or until softened.
- Add the diced tomatoes (with their juice), ancho chili powder, ground cumin, salt, and pepper. Cook for another 5 minutes.
**Step 3: Simmer the Broth**
- Return the chicken to the pot and add the chicken broth.
- Bring the mixture to a simmer, then reduce heat to low and let it cook for about 20 minutes or until the chicken is fully cooked and tender.
**Step 4: Make the Soup**
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Add the tortilla strips and simmer for an additional 5 minutes, allowing them to soften in the broth.
**Step 5: Serve the Soup**
- Ladle the soup into bowls and top with shredded cheddar cheese (if using) and a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro. Serve hot!
#### Tips for Perfecting Your Ancho Chicken Tortilla Soup
- For an even richer flavor, consider simmering the chicken in the broth separately before adding it to the soup mixture.
- Use good-quality canned tomatoes; they will significantly enhance the taste of your soup.
- Adjust the amount of chili powder according to your spice preference.
#### Conclusion
Ancho chicken tortilla soup is a delightful and easy-to-make dish that brings warmth and comfort. Perfect for family dinners or lazy Sundays, this recipe ensures you have a delicious meal ready in no time. Enjoy crafting this flavorful soup with these detailed steps!
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