Slightly spicy chicken soup healthy vegetables.
material: Serves 4 (6 cups)
- 2 dried ancho chiles, seeded and finely chopped
- 1 cup of water
- 2 1/2 cups low sodium chicken soup
- 2 stalks of celery (chopped)
- 1 medium onion, peeled and chopped
- 1 cup cooked and chopped chicken
- ¾ cup chopped carrots
- 1 teaspoon oregano
- 3/4 cup chopped chayote pumpkin
Preparation:
Add the chiles to the hot pot and cook until lightly toasted and fragrant, about 45 seconds.
Pour 1 cup of boiling water and leave for 20 minutes.
Meanwhile, in a medium saucepan, combine soup, celery, onion, chicken, carrots, squash, and oregano. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes.
Place chiles and liquid in a blender or food processor and puree until smooth.
Add chile puree to soup mixture. Simmer on low heat for another 5 minutes.
serve.
