Categories: Soup
Ingredients
- 2 lb. chicken breasts, trimmed and cubed
- 1 tsp dried oregano
- 1 1/4 tsp sea salt
- Black pepper
- 2 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 1/2 yellow onion, chopped
- 3 garlic cloves, chopped
- 1/4 tsp ground cumin
- 1/8 tsp ground cloves
- 2 tbsp. olive oil
- 4-6 cups chicken broth
- 1 3/4 cups cooked pinto beans
- 1 3/4 cups frozen and thawed corn
- Optional garnishes: cubed avocado, sliced radishes, lime wedges and cilantro
Directions
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Season chicken with oregano, 3/4 tsp salt and black pepper. Set aside.
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In a saucepan, place dried chiles and cover with water. Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until very soft.
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To a blender, transfer chiles with 3/4 cup liquid from saucepan and add onion, garlic, cumin, cloves and 1/2 tsp salt; puree until smooth.
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In a large saucepan on medium, heat oil. Pour puree into pan and reduce to medium-low. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Add broth, beans, corn and chicken. Cover and simmer until chicken is tender and cooked through, about 10 minutes. Season with additional salt, as needed. Serve with garnishes.