Mexican Chicken Soup
- 2 dried ancho chiles, stemmed
- 1 quart low-sodium chicken broth
- 2 carrots, chopped
- 1 clove garlic, mashed into a paste
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1/2 pound boneless, skinless chicken breasts, cut into small strips
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Chopped fresh cilantro
- 4 teaspoons crumbled feta or grated Monterey Jack cheese
- 8 tortilla chips, lightly crushed
- 1/4 cup diced avocado
- Lime wedges
- 1 cup boiling water
Put broth into a large pot and bring just to a boil. Add carrots, garlic, tomatoes and 2 to 3 tablespoons of the reserved chile purée and simmer until carrots are almost tender, 15 to 20 minutes. (Reserve leftover chile purée for another use. It keeps well in the refrigerator for up to a week or the freezer for up to 2 months.) Add chicken and simmer over low heat until just until cooked through.
Remove soup from heat, season with salt and pepper and serve garnished with avocado, cheese, tortilla chips, cilantro, and lime wedges.
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