
Mexican-Style Chile and Chicken Soup

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This exact recipe does not exist in the Mexican repertoire, but the flavors and methods produce a robust soup that has the character of many of Mexico*s best soups and moles. Feel free to experiment with different dried chiles, as they each have their own delightful subtleties. If you get ahold of chilhuacle negro chiles they look like wizened black bell peppers use them. They are among the most flavorful and subtle of all the chiles.
ingredients
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serves: 6
2 ears of corn
6 assorted mild dried chiles (such as guajillo, mulato, ancho, chilhuacle negro, and/or pasilla, in any combination, soaked in hot water for 30 minutes to soften, seeded, and coarsely chopped
1-2 hot dried chiles (such as chipotle or pasilla de Oaxaca, soaked in hot water for 30 minutes to soften, seeded, and coarsely chopped)
2 poblano chiles (charred, peeled, and seeded and then chopped)
5 cups chicken broth
2 teaspoons dried oregano
2 cups (1/2-inch) cubed cooked chicken (or 2 raw boneless, skinless chicken breasts, cut into 1/2-inch cubes)
1 cup heavy cream (optional)
Salt
Pepper
Sour cream and lime wedges for serving
Servings Per Recipe: 6
Amount per Serving
Calories: 289
- Total Fat: 17 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Cholesterol: 44.5 mg
- Sodium: 268.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5 g
- Sugars: 2.7 g
- Protein: 13.7 g
preparation

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