Ancho chicken tortilla soup are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4 TO 6

Ingredients:

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

1½ teaspoons sweet smoked paprika, ½ palmful

½ 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

Method:

My buddy Bobby Flay LOVES ancho chiles and describes them as spicy raisins. You’re gonna love this soup’s flavor. This is a very filling supper, but if a few friends are sharing, try the Chorizo Mushroom Queso Dip.

Preheat the oven to 350°F.

Slice the tortillas into ½-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.

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. 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.

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.

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.

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.