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.
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.
