Hearty Mexican Chicken SoupSubmitted by: LISA-MAE
4 dried ancho chiles, wiped with a damp cloth
2 cups boiling water
4 cups low sodium chicken broth
1 medium onion chopped
1# skinless boneless chicken breast
2 cloves garlic, chopped
1 1/2 tsp dried oregano
1/4 tsp black pepper
2 Tbsp olive oil
1# zucchini, cut into 1/2 inch pieces
1 can no salt added pinto beans, rinsed and drained
1/4 tsp coarse sea salt
1 Tbsp fresh lime juice
1/4 cup hulled pumpkin seeds, toasted
Bring the broth to a simmer in a 2 quart sauce pan. Add the chicken and simmer gently, covered, until the chicken is just cooked through, about 15 minutes. Transfer the chicken to a bowl with a slotted spoon and let cool; shred. Reserve broth.
Stem and seed the chiles and transfer to a blender. Add the reserved soaking liquid, onion, garlic, oregano, and pepper. Puree until smooth.
In a 5 quart pot, heat the oil over medium heat until it shimmers, then carefully add the chile puree (it will splatter) and cook, stirring frequently, until thickened, about 10 minutes. Add the reserved broth, zucchini, and beans and simmer, covered, until the zucchini is tender, about 10 minutes.
Stir in the chicken, salt and lime juice and simmer, just until the chicken is heated, about 2 minutes. Top each serving with a generous teaspoon of pumpkin seeds.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LISA-MAE.