Ancho Chile Soup with Avocado, Crema & Pasilla Chiles


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

At restaurants in Mexico City, chefs outdo one another with stylish soups like this silken broth of puréed pan-toasted chiles, tomatoes, and onion. Each bowl is topped with a quartet of colorful, flavorful garnishes: crisp-fried tortilla strips, julienned pasilla chile, cooling crema, and thinly sliced avocado.


  • 3 dried ancho chiles
  • Boiling water, as needed
  • 4 medium plum tomatoes, cored
  • 2


  1. Heat a 6-qt. Dutch oven over medium-high. Cook ancho chiles, flipping once, until lightly toasted, about 5 minutes. Transfer chiles to a bowl and add boiling water to cover; let sit until softened, about 30 minutes. Drain chiles, reserving soaking liquid; discard stems and seeds. Transfer chiles to a blender and set aside.Return pot to medium-high and add tomatoes, garli