Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe for Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) »Joseph De Leo

The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.
Yield: serves 6-8

Ingredients

  • 3 dried ancho chiles
  • 4 medium plum tomatoes
  • 2 cloves garlic
  • 1 small white onion
  • 12 cup canola oil
  • 8 small dried pasilla chiles
  • 8 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup queso fresco, crumbled
  • 8 sprigs cilantro, finely chopped
  • 12 cup crema or sour cream
  • 1 avocado, very thinly sliced
  • Fried tortilla strips, for garnish

Instructions

  1. Heat a 6-qt. Dutch oven over medium-high heat. Add ancho chiles, and cook, turning once, until lightly toasted, about 5 minutes. Transfer to a bowl, pour over 1 cup boiling water, and let sit until soft, about 30 minutes; drain chiles, reserving soaking liquid, and remove and discard stems and seeds. Transfer chiles to a blender and set aside. Return pot to heat, and add tomatoes, garlic, and onion; cook, turning as needed, until blackened all over, about 10 minutes. Transfer to blender, and puree until smooth, at least 4 minutes. Pour through a fine strainer into a bowl, and set chile puree aside.
  2. Return saucepan to heat and add 14 cup oil; add pasilla chiles, if using, and fry, turning once, until crisp, about 5 minutes. Transfer to paper towels and let cool. Discard oil and wipe pan clean.
  3. Return pan to medium-high heat, and add remaining oil. When hot, add chile puree, and fry, stirring constantly, until slightly reduced, about 6 minutes. Add stock, and bring to a boil; remove from heat, season with salt and pepper, and keep warm.
  4. Divide cheese and cilantro among serving bowls, and then ladle soup over each. Top each with a dollop of crema, a few slices of avocado, and some tortilla strips; garnish with a fried pasilla chile, if you like.