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Ancho Chili and Chicken Soup
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Short Description: A slightly spicy chicken soup, packed full. of hearty vegetables. Ancho Chili and. Chicken Soup. Makes 4 servings. 1½ cups per serving. ...
Content Inside: Ingredients Preparation 2 dried ancho chilies, seeded 1. Place chilies in a hot skillet and and torn into pieces cook for about 45 seconds until 1 cup water lightly toasted and fragrant. Cover 2½ cups 33% less sodium with 1 cup boiling water and let chicken broth stand for 20 minutes. 2 stalks celery, chopped 2. Meanwhile, combine broth, celery, onion, chicken, carrots, and 1 medium onion, peeled oregano in a medium saucepan. and chopped Bring to a boil; reduce heat. 1 cup cooked, chopped chicken Cover and let simmer for 20 ¾ cup chopped carrots minutes. 1 teaspoon oregano 3. Place chilies and liquid in a blender or food processor and ¾ cup chopped chayote squash puree until smooth. Add chili puree and chayote to broth mixture. Simmer for 5 Ancho Chili and minutes more. Chicken Soup A slightly spicy chicken soup, packed full of hearty vegetables. Makes 4 servings. 1½ cups per serving. Prep time: 15 minutes Cook time: 30 minutes Nutrition information per serving Calories 106, Carbohydrate 8 g, Protein 13 g, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 29 mg, Sodium 93 mg, Dietary Fiber 2 g page 28 DINNER
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