Ancho Chicken Tortilla Soup

• FOR THE PUREE:
• 2 whole Dried Ancho Chiles, Seeded And Roughly Chopped
• 2 whole Roma Tomatoes, Chopped
• 1/2 whole Yellow Onion, Chopped
• 2 cloves Garlic, Peeled
• 1 cup Low Sodium Chicken Broth
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• FOR THE SOUP:
• 4 whole Split Chicken Breasts, With Skin And Bone
• 4 Tablespoons Olive Oil
• 1 whole Yellow Onion, Chopped
• 4 cloves Garlic, Minced
• 1/4 cups Chopped Cilantro Leaves
• 1 teaspoon Sugar
• 1/2 teaspoons Dried Oregano
• 2 teaspoons Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1 can (28 Oz. Size) Diced Tomatoes
• 6 cups Low Sodium Chicken Broth
• 1 whole Lime, Juiced
• FOR THE GARNISHES:
• 1/2 cups Sour Cream
• 1/2 cups Shredded Monterey Jack Cheese
• 1 cup Tortilla Strips For Garnish

1. 1. To make the chile puree, combine the chilies, tomatoes, 1/2 yellow onion, 2 cloves of garlic, chicken broth, vinegar, cumin, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a small saucepan over medium-high heat. Bring the mixture to a simmer and cook for 2 minutes. Remove from the heat, cover the pan, and let the chilies steep in the liquid for 15 minutes. Transfer the chilies and liquid to a blender and blend until smooth.
2. 2. Preheat the oven to 375u0b0F. Place the chicken breasts on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Remove from the oven and let the chicken cool slightly. Remove the skin from the chicken breasts and, using two forks, shred into bite-size pieces, discarding the bones.
3. 3. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the chile puree, cilantro, sugar, oregano, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook for 2 minutes, stirring occasionally. Add the tomatoes and chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 30 minutes, until the soup has thickened slightly. Stir in the shredded chicken and lime juice.
4. 4. Ladle the soup into bowls and garnish each with the sour cream, shredded cheese and tortilla strips.
5. Adapted from Big Ranch, Big City Cookbook.

chiles, tomatoes, yellow onion, garlic, chicken broth, apple cider vinegar, ground cumin, kosher salt, ubc, chicken breasts, olive oil, yellow onion, garlic, ubc, sugar, oregano, kosher salt, freshly ground black pepper, tomatoes, chicken broth, sour cream, shredded monterey jack cheese, tortilla strips for

Taken from tastykitchen.com/recipes/soups/ancho-chicken-tortilla-soup/ (may not work)