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Ancho Chile Chicken Ramen Soup

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READ REVIEWS ()

45 mins total
15 mins prep

Recipe Filed Under
Chicken, Pasta, Vegetable, American, Easy, One-Dish, Kid-Friendly, Soup

Provided By: Kemp Minifie

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If you love the brick red color and deep,earthy flavor that ancho chiles give to soups and stews, then this version of chicken noodle soup is for you. It's not really spicy with heat, so if you are a chili-head you'll likely want to ramp up the Scoville heat units with your favorite hot sauce. Lime juice adds refreshing brightness to the soup at the end and the buttery smoothness of avocado rounds it all out.

Ingredients

Makes: cups

1 dried ancho chile, wiped clean

1/2 cup boiling water

1 1/2-inch-thick onion slice

1 clove garlic, peeled and halved lengthwise

2 teaspoons tomato paste

1 tablespoon vegetable oil

2 cups reduced-sodium chicken broth

1 1/2 cups water

1/2 pound chicken tenders

1 cup frozen corn

1 3-ounce package ramen noodles, coarsely broken in package and flavor packet discarded

3 tablespoons fresh lime juice, or to taste

1/4 cup chopped cilantro

1 medium firm-ripe avocado, quartered, pitted, peeled and chopped

Accompaniment: hot sauce if desired

Directions

Slit open chile and discard stem, seeds, and ribs. Pour boiling water over chile in a bowl to cover and let it stand until soft, about 20 minutes.

Meanwhile, heat a small dry cast-iron skillet over moderate heat until hot and toast cut sides of onion slice and garlic until lightly blackened, 2 to 4 minutes. Transfer to a blender.

Drain chile and add to blender with tomato paste and 1/2 cup cold water. Puree until smooth. * Heat oil in a 3- to 4-quart heavy pot over medium heat until it shimmers and add puree (it will spatter), then cook, stirring, until it is thickened, about 3 minutes.

Heat oil in a 3- to 4-quart heavy pot over medium heat until it shimmers and add puree (it will spatter), then cook, stirring, until it is thickened, about 3 minutes.

Stir in broth and remaining cup water and bring to a boil. Add chicken tenders, then reduce heat and slowly simmer, covered, until just cooked through, about 5 minutes. Transfer tenders with tongs to a bowl and quick-chill in freezer while finishing soup.

Add corn and noodles and simmer, covered, until noodles are just tender, about 3 minutes.

Shred chicken and add to soup with 2 tablespoons lime juice, cilantro, and salt and pepper to taste.

Toss avocado with remaining lime juice and salt to taste and serve with soup.