• Ancho Chili and Chicken Soup
Ancho Chili and Chicken Soup
  • 45
  • 9
  • 103
  • 4

Ancho Chili and Chicken Soup

A slightly spicy chicken soup, packed full of hearty vegetables.

  • 2 dried ancho chilies, seeded and torn into pieces
  • 1 cup water
  • 2½ cups 33% less-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. Serve.

Makes 4 servings - 1½ cups per serving.

Calories: 103
Total Fat: 2 g
Saturated Fat: 1 g
Trans Fat: 0 g 
Cholesterol: 29 mg
Sodium: 408 mg
Total Carbohydrate: 8 g
Dietary Fiber: 3 g
Protein: 13 g