Ingredients

serves 4 to 6

　　6 (6-inch) flour tortillas

　　Cooking spray

　　2 large ancho chiles, seeded and stemmed

　　1 quart chicken stock

　　2 tablespoons vegetable oil

　　2 ears corn on the cob, shucked, kernels scraped from the cob, or 1 cup frozen kernels, defrosted

　　1 large red onion, chopped

　　1 jalapeño pepper, seeded and chopped or thinly sliced

　　1 red chile pepper, seeded and chopped or thinly sliced

　　2 garlic cloves, finely chopped

　　1 teaspoon ground cumin, 1/3 palmful

　　1 1/2 teaspoons sweet smoked paprika, 1/2 palmful

　　1/2 teaspoon ground cinnamon (eyeball it in your palm)

　　1 bottle Mexican beer, such as Dos Equis

　　1 (28-ounce) can diced or crushed fire-roasted tomatoes

　　1 tablespoon honey

　　1 rotisserie chicken, skinned and shredded

　　Salt and pepper

　　2 limes

　　2 ripe Hass avocados

　　Sour cream

　　Cilantro leaves, for garnish

　　

Step 1

Preheat the oven to 350°F. Slice the tortillas into 1/2-inch-wide strips and scatter on a large rimmed baking sheet. Spray with cooking spray and bake until golden and crisp. Remove the tortilla chips and reserve.

　　

Step 2

While the tortillas crisp, in a medium saucepan heat the anchos with the stock. Bring to a boil, then reduce the heat to low and simmer until the anchos are tender, about 15 minutes.

　　

Step 3

While the anchos simmer, heat a medium soup pot with the vegetable oil over high heat. Add the corn and char at the edges for 2 to 3 minutes. Reduce the heat a little and add the onions, peppers, and garlic. Season with the cumin, smoked paprika, and cinnamon, sauté for 5 minutes, then add the beer. Cook for 1 minute, then stir in the tomatoes.

　　

Step 4

Puree the anchos and stock in a food processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, salt, and pepper. Thin the soup with 1 cup of water (2 cups for thinner soup) and simmer to combine the flavors.

　　

Step 5

Add the zest and juice of 1 lime to the soup. Seed and dice the avocados and dress them with the juice of the second lime.

　　

Step 6

Pile up the tortilla strips in a soup bowl. Top the strips with diced avocado, ladle the soup over the top, and garnish with sour cream, whole or chopped cilantro leaves, and more tortilla strips.

　　Rachael Ray's Look + Cook