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Ancho Chili and Chicken Soup Recipe

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Ancho Chili and Chicken Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Ancho pepper | 2.00 pepper
  • Drinking tap water | 1.00 cup 8 fl oz
  • Chicken broth, low sodium, canned | 2.50 cup
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Onions raw | 1.00 medium 2-1/2" dia
  • Whole skinless fried chicken | 1.00 cup, chopped or diced
  • Carrots, raw | 0.75 cup chopped
  • Spices, oregano, dried | 1.00 tsp, ground
  • Chayote, fruit, raw | 0.75 cup 1" pieces
Nutrition Facts (Per Serving)

Calories per serving: 149.47 mg

Fat per serving: 4.95 g

Saturated fat per serving: 1.25 g

Protein per serving: 15.48 g

Sodium per serving: 116.65 mg

Cholesterol per serving: 32.90 g

Instructions

  1. Place chilies in a hot skillet and cook for about 45 seconds until lightly
  2. Cover with 1 cup boiling water and let stand for 20 minutes.
  3. Meanwhile, combine broth, celery, onion, chicken, carrots, and
  4. oregano in a medium saucepan.
  5. Bring to a boil; reduce heat.
  6. Cover and let simmer for 20 minutes.
  7. Place chilies and liquid in a blender or food processor and puree until smooth.
  8. Add chili puree and chayote to broth mixture.
  9. Simmer for 5 minutes more.
  10. Serve.

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