Ancho Chili and Chicken Soup

Ancho Chili and Chicken Soup
Budget-friendly recipe
501

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

Ingredients

2
seeded and torn into pieces
1
cup
2
chopped
1
peeled and chopped
1
cup
cooked and chopped
¾
cup
chopped
1
teaspoon
¾
cup
chopped

What You'll Need

  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Medium skillet
  • Medium saucepan with lid
  • Blender or food processor

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.

Nutrition Info and more

Serving size:
cups
Total calories:
103
Total fat:
2 g
Saturated fat:
1 g
Carbohydrates:
8 g
Protein:
13 g
Fiber:
3 g
Sodium:
408 mg
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