- 4
Ingredients
- 3 dried ancho chile peppers
- 1 tablespoon extra virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, smashed
- 1 28-ounce can of whole plum tomatoes
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 6-8 cups low sodium chicken broth
- 2 bay leaves
- 4 springs fresh thyme
- kosher salt
- 1 -2 grilled & sliced chicken breasts
- 1 cup crumbled queso fresco
- 2 diced avocados
- fresh cilantro
- 5 corn tortillas, cut into thin strips -- baked or fried
- 1 to 2 tablespoons sour cream (optional)
Preparation
Step 1
Bring a saucepan of water up to a boil and add the dried peppers in, turn off the heat and cover. Let them soak for 15 minutes, or until soft. Drain the chile's, and discard the stems and as many seeds as you can.
Transfer to a blender and process to make a smooth puree (use some water if needed to loosen up the mixture to help make a paste).
Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until translucent. Add the tomatoes with their juice, 1/4 cup chili puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about 30 minutes (I smashed the tomatoes against the pot to break then up a little and let the juice out).
Strain the broth through a medium-mesh strainer into another pot, discarding the solids.
Season the broth with salt and heat up again ( I needed a lot of salt. If it tastes bland at all, add more salt and it won't. Salt brings out all the flavor).
Place a small amount of chicken, avocado, tortilla strips, cilantro and queso fresco in each bowl, then pour about 1 cup of the hot broth around the garnishes.
Add sour cream if desired.