How to Make a Mexican Ancho Chili and Chicken Soup
If you’re searching for a warm and savory dish, Mexican Ancho Chili and Chicken Soup is a perfect choice. This delightful soup combines the rich flavors of ancho chiles and tender chicken, making it a comforting option for any day. Follow this simple recipe to create a delicious soup that will and your loved ones will enjoy.
Ingredients
- 2 dried ancho chiles
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- Fresh cilantro, for garnish
- Avocado slices, for serving
- Lime wedges, for serving
Instructions
Step 1: Prepare the Ancho Chiles
Begin by removing the stems and seeds from the dried ancho chiles. Toast them in a dry skillet over medium heat for about 2 minutes, turning them occasionally until they become fragrant. Once toasted, soak the chiles in hot water for about 20 minutes until soft. Drain and blend the chiles with a little bit of the soaking water until you achieve a smooth paste.
Step 2: Cook the Chicken
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute.
Add the chicken breasts to the pot along with the chicken broth, roasted ancho chili paste, and diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes, until the chicken is fully cooked.
Step 3: Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust seasoning with salt and pepper as needed. Let it simmer for another 5 minutes to bring the flavors together.
Step 4: Serve
To serve, ladle the soup into bowls and garnish with fresh cilantro. For an extra touch, add avocado slices and serve with lime wedges on the side, allowing each guest to squeeze lime juice into their soup to enhance the flavor.
Tips for the Best Ancho Chili and Chicken Soup
- For added richness, consider using bone-in chicken thighs instead of chicken breasts.
- Adjust the amount of ancho chili paste to suit your heat preference.
- This soup freezes well, making it an ideal meal prep option for busy weeks.
- Serve with cornbread or tortilla chips for a complete meal.
Enjoy this flavorful Mexican Ancho Chili and Chicken Soup on a cool evening or anytime you crave a taste of authentic Mexican cuisine. Its delightful combination of spices and textures is sure to warm your heart and satisfy your taste buds!