Here's a soup that can be put together quickly and offers comforting, warm and spicy flavors. Serve family-style in a large pot and arrange the garnishes around the table in colorful bowls for everyone to dress up their soup. Easily double or triple this recipe to feed a larger crowd.
Ingredients
Method
Put chiles into a medium heatproof bowl, cover with boiling water and set aside to let soak until softened, about 10 minutes.
Transfer chiles and about 1/2 cup of soaking liquid to a blender and purée, adding more soaking liquid, if needed, to make a smooth, thin paste. Set aside.
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.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.