Warm, soothing goodness! You never forget you first tortilla soup. Ancho chilis are a really special ingredient and quintessential to the flavour of the dish. They are not spicy at all but rich and delicious. The problem with tortilla soup, of course, is that tortilla chips are fried in pretty horrible vegetable oil along with containing loads of additives, baddies, and wheat in most conventional brands--not a great addition to a health-oriented lifestyle. I've revamped this to include corn kernels as an optional addition, instead. Same flavour and crunch without the deep-fried downsides. For this recipe, I like to use pre-cooked chicken breasts that I bake in batches and keep ready in the freezer, but I've also included directions for cooking from scratch.
If using raw chicken, pre-heat oven to 175 C/350 F. Place 1 chicken breast in a baking dish and bake for about 15-20 minutes until cooked all the way though. Once done, cut the breast into chunks and place into a saucepan with 400ml chicken stock. If using a frozen pre-cooked breast, place in a saucepan with 400ml chicken stock and bring to a simmer. When the chicken is warmed through, remove from the stock, cut into chunks, and place back into the stock.
To the stock and chicken, add 250g chopped fresh tomatoes, 2 Tbsp tomato paste, 1 tsp ground ancho chilli peppers, 2 minced cloves garlic, and (optional) 50g cooked or raw corn kernels. Bring back to a low simmer and gently cook for about 10 minutes until the flavours develop. Add sea salt and a pinch of chilli pepper to taste. Transfer to a large bowl and top with 1 whole chopped avocado and the juice of 1/4 lime (or more to taste). Perfection!
serves 1 (multiply ingredients to serve more)