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Ancho Chili and Chicken Soup

A slightly spicy chicken soup, packed full of hearty vegetables.

4 servingsServing size: 1 1/2 cupReady in 45 min
Ancho Chili and Chicken Soup

Ingredients

  • 2 Ancho chili pepper, Dried, seeded and torn into pieces
  • 1 cup Water
  • 2 1/2 cup Chicken broth, low-sodium
  • 2 stalk Celery, chopped
  • 1 Onion, medium, peeled and chopped
  • 1 cup Chicken, cooked and chopped
  • 3/4 cup Carrots, chopped
  • 1 tsp Oregano, dried
  • 3/4 cup Chayote squash, chopped

Directions

  1. Place chilies in a hot medium skillet and cook for about 45 seconds until lightly toasted and fragrant. Cover with 1 cup boiling water and let stand for 20 minutes.
  2. Meanwhile, combine broth, celery, onion, chicken, carrots, and oregano in a medium saucepan. Bring to a boil; reduce heat. Cover and let simmer for 20 minutes.
  3. Place chilies and liquid in a blender or food processor and puree until smooth. Add chili puree and chayote to broth mixture. Simmer for 5 minutes more. Serve.