Ancho Chile Soup Recipe

Cooking Directions

• STEP 1.Start by soaking the dried ancho chiles in hot water for about 15 minutes, until they soften.
• STEP 2.In a large pot, heat some oil and sauté the onions and garlic until they become translucent.
• STEP 3.Add the soaked ancho chiles, tomatoes, and spices to the pot and cook for a few minutes.
• STEP 4.Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 20 minutes.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the Ancho Chile Soup hot, garnished with shredded cheese, sour cream, and fresh cilantro.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• If you prefer a spicier soup, you can add some chopped jalapenos or serrano peppers.
• For a creamier texture, you can stir in some heavy cream or coconut milk before serving.
• To make the soup more filling, you can add cooked chicken or beans.

Storage and Serving

• Serve the Ancho Chile Soup as a starter or a main course with some crusty bread or tortilla chips.
• Garnish the soup with your favorite toppings, such as shredded cheese, sour cream, fresh cilantro, or diced avocado.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.