Ancho Chili Soup
This simple, meat-free spin on tortilla soup is all about the ancho chilies. Anchos are dried ripe poblano chilies with a mild heat balanced by notes of tobacco, cocoa and dried fruit. The agave nicely rounds out the flavors 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.
medium ancho chilies (about 2 ounces), stemmed, seeded and torn into pieces
cup boiling water
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