Ancho Chili and Chicken Soup
Budget-friendly recipe
A slightly spicy chicken soup, packed full of hearty vegetables.
Ingredients
What You'll Need
- Cutting board
- Sharp knife
- Measuring spoons
- Medium skillet
- Medium saucepan with lid
- Blender or food processor
Directions
-
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.
-
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.
-
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:
Total calories:
1½
cups
103
Total fat:
2 g
Saturated fat:
1 g
Carbohydrates:
8 g
Protein:
13 g
Fiber:
3 g
Sodium:
408 mg
