Smoky Chile Tortilla Soup | Wildberries
The Chiles Instructions1. Toast the dried chiles for 15-20 seconds in a medium-high heat skillet or until slightly puffed up. Work in batches if necessary.2. Soak the chiles in a bowl with 4 cups of...
Ingredients
- 4 Guajillo Chiles
- 3 Ancho Chiles
- 1 Chipotle Chile
- 4 Cups Water
- 2 Chicken Breasts
- 1 Tbsp Achiote Paste
- 1/2 Tbsp Ancho Chile Powder
- 1/2 Tbsp Cumin
- 1/2 Tbsp Coriander
- 1 Tbsp Avocado Oil
- Salt and Pepper to taste
- 4 Large Tomatoes
- 2 Tbsp Avocado Oil
- 1 Onion, finely chopped
- 4 Cloves of Garlic, minced
- 1 Bunch of Cilantro, finely chopped
- 1 Bunch of Thyme, finely chopped
- 4 Cups Poultry-Based Bone Broth
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