Ingredients 8 dried Ancho chilies

4-5 dried New Mexico chilies

2 (28oz cans) of whole peeled tomatoes

1 Spanish onion rough chopped

7 cloves of garlic rough chopped

4-5 medium sized boneless skinless chicken breasts

1 Tbs olive oil

Salt and pepper for seasoning

2 Tbs Canola oil

6 cups chicken stock

2 Cups reserved chili water

1 cup chopped cilantro

4-6 oz queso fresco cheese- shredded

1-2 avocado(s) sliced and peeled

1 bag of store bought tortilla strips

Instructions

Preheat the oven the 375 degrees F.

On a baking sheet season the boneless skinless chicken breasts with kosher salt and pepper. Drizzle 1 Tbs olive oil on the breasts and roast the chicken breasts for 25 minutes and making sure the internal temperature of the breasts reach 165 degrees F. Allow to cool. When cooled, cube the chicken into 1 inch cubes and set aside.

Meanwhile, prepare the dried chilies by opening all the dried chilies and remove all the seeds and the cut the stems off. Place all the prepared chilies in a saucepan and add enough water to cover the chilies. Bring to a boil and turn the heat off. Allow the chilies to sit for 3 minutes drain and reserve 2 cups of the chili water. In a large bowl combine the boiled chilies, 2 cans of peeled whole tomatoes, onion and the garlic. Working in batches of the food processor or blender; puree the mixture and transfer to another bowl.

In a large dutch oven, heat the 2 Tbs of canola oil until almost smoking; add the pureed chili mixture and cook for 15 minutes stirring occasionally. Add the 6 cups of chicken stock and the 2 cups of chili water reserved from earlier and stir well. Bring the soup to a boil and then reduce the heat to a medium low simmer. Add the 2/3 of the cup of chopped parsley and all of the cubed chicken. Cook for another 15 to 20 minutes.

Ladle soup into a bowl; garnish with cheese, remaining cilantro, peeled/sliced avocado and tortilla strips.

Diet (other): Low calorie, Reduced fat

Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/

Copyright © Copyright andicakes 2010.

Recipe by yumm yumm yumm.

Microformatting by hRecipe.