Ancho (dried poblano) chili powder is quite mild and has a smoky almost raisin-like flavor. I always stock up on the stuff when I shop at a Mennonite market near my parent’s home.
This is one of my all time favorite chicken soup recipes. I am not sure where I ever got the recipe, but I have had it for years.
6 white corn tortillas, fried or baked and crumbled
2 tablespoons olive oil
1 cup chopped onion
1-2 tablespoons ancho chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 bay leaves
1 carton (32 oz size) chicken broth
1 can (14 1/2 oz size) diced tomatoes
1/2 pound boneless chicken breasts, diced
shredded cheese (optional)
chopped fresh cilantro (optional)
In a large pot or Dutch oven, heat oil on medium high. Add chicken and sauté til just browning, about five minutes. Remove and keep warm. Add onion; cook 2 to 3 minutes. Stir in ancho powder, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
Add broth and tomatoes to the pot. Bring to a boil and add chicken. Reduce heat and simmer, uncovered, 15-20 minutes. Discard bay leaves.
Top with cheese, tortilla strips and cilantro, if desired.
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Comments: 17
When are you gonna come cook for me? ;)
ovuah!
Thanks, Joe/MO.
Mmmm. I'll have to make this.