Hispanic Kitchen is the cure for boring meals
Ancho Chili and Chicken Soup
Yields 4 servings
2 dried ancho chilies, seeded and torn into pieces
1 cup water
2½ cups low sodium chicken broth
2 stalks celery, chopped
1 medium onion, peeled and chopped
1 cup cooked, chopped chicken
¾ cup chopped carrots
1 teaspoon oregano
¾ cup chopped chayote squash
1. Place chilies in a hot 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.