Chili soup with chicken and ancho - Mexican recipe

Chili soup with chicken and ancho – Mexican recipe

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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.

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