Ancho Chicken Tortilla Soup

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 flour tortillas (6-inch)

Cooking spray

2 large ancho chili peppers, seeded and stemmed

4 cups chicken stock (32 ounces)

2 tablespoons vegetable oil

2 ears corn on the cob, husked and kernels removed or 1 cup frozen kernels, defrosted

1 large red onion, chopped

1 jalapeƱo pepper, seeded and chopped or thinly sliced

1 red chili pepper, seeded and chopped or thinly sliced

2 cloves garlic, finely chopped

1 teaspoon ground cumin (1/3 palmful)

1 1/2 teaspoons smoked sweet paprika (half a palmful)

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

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

1 tablespoon honey

1 rotisserie chicken, skinned and shredded

Salt and freshly ground black pepper

1-2 cups water

2 limes, 1 zested and juiced

2 ripe Hass avocados, halved

Sour cream, for garnish

Cilantro leaves, for garnish

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