Tacofino's tortilla soup

A spicy and hearty soup that you can whip up any night of the week.

Tacofino torilla soup. Photo by Amy Ho.
Tacofino torilla soup. Photo by Amy Ho.

Nothing beats a hot bowl of soup in the winter, especially when it's spicy and hearty, with pieces of chicken, chunks of avocado and topped with tortilla. This tortilla soup from Tacofino is easy to prepare and you probably have a lot of the ingredients on hand.

For the stock, Tacofino uses free range chicken bones, which are then roasted and simmered with overnight with about eight whole dried ancho chilies. The stock is then strained and cooled (no need to skim the fat). For the ancho puree, Tacofino uses the anchos from the stock. They are skinned and puréed. You can easily used store bought chicken stock and canned ancho chiles.






4 litres chicken stock
4 tbsp ancho chile purée
1 tbsp ancho powder
2 cups lightly sautéed onion
salt and pepper, to taste
3/4 cup freshly squeezed lime juice
Valentina hot sauce, to taste
cooked chicken thighs
1 avocado
grated aged white cheddar
sour cream
cilantro, for garnish
1 corn tortilla, cut into strips, deep fried and sprinkled with salt
1 lime, cut into wedges, for garnish

In a large pot, heat chicken stock, chile purée and powder, onions and lime juice until hot. Season with salt and pepper.

When ready to serve, divide chicken, avocado and grated aged white cheddar between bowls.

Ladle hot soup into bowls, and top with sour cream, cilantro, and tortilla chips.

Season with hot sauce and garnish with lime wedge.