Ancho Chili Soup | Christopher Kimball’s Milk Street

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Milk Street Recipe

Ancho Chili Soup

40 minutes

Ancho Chili Soup

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.

4

Servings

Tip

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

40 minutes

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