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Ready In:
45 minutes
Serves: 4
A slightly spicy chicken soup, packed full of hearty vegetables.
What you'll need
Measuring spoons
Measuring cups
Sharp knife
Cutting board
Medium skillet
Medium saucepan with lid
Blender or food processor
Stovetop
Ingredients
Serves 4
2 Ancho Chili Pepper Dried, seeded and torn into pieces
1 cup Water
2 1/2 cups Chicken Broth low-sodium
2 stalks Celery chopped
1 Onion medium, peeled and chopped
1 cup Chicken cooked and chopped
3/4 cup Carrots chopped
1 teaspoon Oregano dried
3/4 cup Chayote Squash chopped
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 Facts
Serving Size 1.50 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 103 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Saturated Fat 1 g | 5% | |
| Sodium 408 mg | 18% | |
| Total Carbohydrate 8 g | 3% | |
| Dietary Fiber 3 g | 11% | |
| Protein 13 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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