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Mexican Spice Chile Soup

February 11, 2017


This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.


2 lb boneless, skinless chicken thighs, trimmed and cubed

1 tsp dried oregano

2 dried ancho chiles, stems and seeds removed

3 dried guajillo chiles, stems and seeds removed

½ yellow onion, chopped

3 cloves garlic, chopped

¼ tsp ground cumin

½ tsp ground cloves

2 tbsp extra virgin olive oil

4-6 cups low-sodium chicken broth

1¾ cups cooked pinto beans

1¾ cups frozen and thawed corn Optional garnishes: cubed avocado, sliced radishes, lime wedges and cilantro


1. Season chicken with oregano, ¾ tsp salt and black pepper. Set aside.

2. In a saucepan, place dried chiles and cover with water (at least 1 cup). Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until very soft.

3. To a blender, transfer chiles with ¾ cup liquid from saucepan and add onion, garlic, cumin, cloves and ½ tsp salt; purée until smooth.


From → Chili, Recipes, Soups

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