Mexican Spice Chile Soup
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.
Ingredients
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
Directions
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.