We lean towards a Southwestern kitchen here at the Ranch. Some people say Tex-Mex recipes or Southwest recipes but Southwestern recipes just roll off the lips easier to us. This spicy Southwestern Chicken Soup falls into that category and it’s one of our favorite cold-weather recipes and uses those much loved sweet and smoky dried ancho chiles.
We use Ancho Chiles in this recipe, and if you are not familiar with them, it’s time to get acquainted. An Ancho Chile is a dried poblano chile which is one of the sweetest of all the chiles used in Tex-Mex cooking.
These Ancho chiles don’t bring heat to this bowl but they add an amazing smoky flavor. Ancho chiles are used in authentic mole, tamales, and some enchilada sauces and make the rich Mexican red sauce in this soup. (Mexican food varies according to location so the term “authentic” can different for different folks.)
We used jalapenos to bring a little “heat” to this Southwestern Chicken Soup bowl. So just a heads up with the jalapenos, add according to your family’s tolerance.
Even though this soup has crunchy corn tortilla strips on top, we usually serve flour tortillas on the side. None of this amazing red sauce goes to waste when is sopped up with a hot fluffy flour tortilla. Note: Use a tortilla keeper like this to keep those flour tortillas soft and hot.
We hope you enjoyed chasing away the chills today with this bowl of Smoky Spicy Southwestern Chicken Soup made from one our favorite Mexican Chiles, the Ancho.