Mexican Chicken Soup with Ancho Chiles

Mexican Chicken Soup with Ancho Chiles
Contributor
Whole Foods Market

Here's a soup that can be put together quickly and offers comforting, warm and spicy flavors. Serve the soup family-style in a large tureen and arrange the garnishes around the table in colorful bowls for everyone to dress up their soup. Easily double or triple this recipe to feed a larger crowd.

4
Servings
93
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 dried ancho chiles, stemmed
  • 1 quart low-sodium chicken broth
  • 2 carrots, chopped
  • 1 clove garlic, mashed into a paste
  • 1 15- ounce can chopped tomatoes, with their liquid
  • 1/2 Pound skinless, boneless chicken breasts, cut into small strips
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon chopped cilantro
  • 2 Teaspoons rumbled feta or grated Monterey Jack cheese
  • 5 tortilla chips
  • Diced avocados
  • Lime wedges

Directions

Put chiles into a medium heatproof bowl, cover with boiling water and set aside to let soak until softened, about 10 minutes. Transfer chiles and about 1/2 cup of their soaking liquid to a blender and purée, adding more of the chiles' soaking liquid, if needed, to make a smooth, thin paste. Set aside.

Put broth into a large pot and bring just to a boil. Add carrots, garlic, tomatoes and 2 to 3 tablespoons of the reserved chile purée and simmer until carrots are almost tender, 15 to 20 minutes. (Reserve leftover chile purée for another use. It keeps well in the refrigerator for up to a week or the freezer for up to 2 months.) Add chicken and simmer over low heat until just until cooked through.

Remove soup from heat, season with salt and pepper and serve garnished with cilantro, cheese, tortilla chips, avocados and lime wedges.

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
60mg
20%
Carbohydrate, by difference
1g
1%
Protein
18g
39%
Vitamin A, RAE
11µg
2%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
21mg
2%
Choline, total
64mg
15%
Folate, total
1µg
0%
Magnesium, Mg
22mg
7%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
173mg
25%
Selenium, Se
17µg
31%
Sodium, Na
74mg
5%
Water
41g
2%
Zinc, Zn
1mg
13%

Mexican Chicken Shopping Tip

Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans.

Mexican Chicken Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Mexican Chicken Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.