July 1, 2014
Ancho Chili Chicken Soup
Florence
Course Soup
Cuisine Mexican
- 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
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.
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