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Ancho Chili Soup

Ancho Chili Soup

Ancho Chili Soup

By Courtney HillOctober 8, 2018

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

This simple, meat-free spin on tortilla soup is inspired by a recipe from the late Patricia Quintana, chef, author and authority on Mexican cooking. Anchos chilies—dried ripe poblanos with a mild heat balanced by notes of tobacco, cocoa and dried fruit—drive the rich flavor and deep color of the soup. The agave nicely rounds out the earthiness with a touch of sweetness, so don’t omit it. If you don’t have any on hand, use 1 teaspoon white sugar instead. We like to top each serving with diced avocado and crumbled queso fresco.

Tip

Don't use the chili soaking water in the soup. It may give the finished dish an unwelcome bitterness.

Ingredients
  • 4

    medium ancho chilies (about 2 ounces), stemmed, seeded and torn into pieces

  • 1

    cup boiling water

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    pound ripe tomatoes, cored

  • 1

    medium white onion, root end intact, cut into 4 wedges

  • 2

    medium garlic cloves, smashed and peeled

  • 1 ½

    teaspoons agave syrup

  • Kosher salt and ground black pepper

  • 1 ½

    quarts low-sodium chicken broth

  • 3

    cups tortilla chips, roughly crumbled

  • Sour cream, for serving

  • Roughly chopped fresh cilantro, for serving

Step 1

In a Dutch oven over medium, toast the chilies, pressing with a wide metal spatula and flipping once or twice, until fragrant and a shade darker in color, 2 to 4 minutes. Transfer to a small bowl and add the boiling water. Let stand until softened, about 10 minutes.

Step 2

While the chilies soak, in the same pot, heat 1 tablespoon of oil over medium-high until shimmering. Add the tomatoes, onion and garlic, then cook, turning occasionally with tongs, until charred all over, 8 to 10 minutes. If the garlic is done ahead of the tomatoes and onion, remove the cloves from the pot.

Transfer the tomatoes, onion and garlic to a blender and add the agave and 1 teaspoon salt. Drain the chilies, discarding the water, and add to the blender. Blend until smooth, about 2 minutes, scraping the sides as needed.

Step 3

In the same the pot, heat the remaining 2 tablespoons oil over medium until shimmering. Add the puree and cook, stirring constantly, until slightly darkened in color and thickened, 5 to 7 minutes; it will splatter a little as it cooks. Stir in the broth and bring to a simmer. Taste and season with salt and pepper.

Step 4

Divide the chips evenly among serving bowls. Ladle in the soup, then top with a dollop of sour cream and a sprinkle of cilantro.

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