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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.
Ingredients
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4
medium ancho chilies (about 2 ounces), stemmed, seeded and torn into pieces
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1
cup boiling water
Directions

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