Soups & Stews

Ancho Chili Chicken Soup

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Ancho Chili Chicken Soup

Florence
Print Recipe
Course Soup
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 medium ancho chilies chopped
  • 1 cup hot water
  • 2 ribs celery chopped
  • 1 medium onion chopped
  • 2 large carrots chopped
  • 1 cup diced winter squash
  • 1 cup shredded cooked chicken
  • 5 cups chicken broth
  • 1 tsp Mexican oregano

Instructions
 

  • Put ancho chilies in a skillet over 30 tmedium-high heat and saute, stirring, until fragrant and lightly toasted - (30 to 60 seconds). Remove from heat and pour the hot water into the skillet and set aside to soak.
  • Meanwhile, in a large soup pot, put the remaining ingredients, bring to a boil, reduce heat to low, lightly cover pot and simmer gently for 20 minutes.
  • Get out a blender and pour the ancho chilies and water from skillet in the blender and puree until smooth.
  • When soup is done simmering, pour the ancho chili puree into the soup, stir, taste and season as needed. Let simmer for just a few minutes more, then serve hot.
  • May serve with a dollop of guacamole or sour cream on top.