Cream of Ancho Chile Soup for Souper #SundaySupper

lacocinadeleslie.com

Dried chilies are a permanent fixture in my cocina.  The world famous Chile de arbol my small town is known for, smoky chipotles, and the guajillos that add vibrant color to every dish, are just a few of the chilies I keep in my pantry, along with my faves, ancho chilies.

Ancho chilies are dried poblano peppers.  Poblanos are my favorite fresh chile pepper, so it's makes sense that anchos would be my favorite dried chile.

I use ancho chilies to make salsas, moles, and as the base for many a soup where they play a supporting role to an ensemble cast of ingredients.  But sometimes I just want the chilies to shine all on their own like in this Cream of Ancho Chile Soup.  It's smooth, vibrant, and spicy!

If you like Tortilla Soup, then you're going to love this Cream of Ancho Chile Soup!  You get the same flavorful broth without all those extra add-ins to distract you from the flavor of the ancho chilies.  Actually this soup makes an excellent base for a spicy tortilla soup.  Just add some chicken, cheese, and avocado, and you're all set.  

lacocinadeleslie.com

Cream of Ancho Chile Soup

Ingredients:

  • 1/2 medium onion, roughly chopped
  • 4 dried ancho chilies
  • 2 dried guajillo chilies
  • 1 clove garlic, minced
  • 4 cups chicken broth 
  • 1/2 teaspoon ground cumin
  • 1 cup Mexican crema or sour cream

Directions:
Heat 2 tablespoons of vegetable oil in a medium saucepan over medium-high heat.  Saute the chopped onion for about 1 to 2 minutes, until it turns translucent.  Add the dried chilies and minced garlic and saute for another 30 seconds.


Pour in 3 cups of the chicken broth and bring to a boil.  Reduce the heat to low and let simmer for about 10 minutes; let cool slightly.


Remove stems and seeds from the chilies.  In a blender or food processor, puree the chilies with the onion, garlic, and chicken broth they were cooked in.


Strain the chile puree into the same saucepan they chilies were cooked in, along with the remaining cup of chicken broth.  Season with the ground cumin and a little salt.  Bring to a boil over medium-low heat.


Reduce heat to low and stir in the Mexican crema.  Let simmer for about 5 minutes.


lacocinadeleslie.comLadle soup into bowls.  Garnish with fried tortillas strips or croutons.  Enjoy!!!


For more super soup recipes, check out all of these wonderful soup recipes my #SundaySupper friends have cooked up for you this week.


Do The Chicken Dance (chicken {or other poultry} soups)


Where’s The Beef (Beef Soups)


Pass The Pork. Please (Pork or Sausage Soups)


Under The Sea (Seafood Soups)


Eat Your Veggies (Chock Full o’ Vegetables Soups)


Some Don’t Like It Hot (Chilled Soups)


Join the #SundaySupper conversation on Twitter on Sunday, February 24th to share your favorite soup, stew, chowder or bisque recipes with us! We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the#SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos!


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