Mexican Chicken Soup with Ancho Chiles

371_chicken_soup_with_ancho_chiles

Course Soups and Stews

Ingredients in this Recipe

1 (15 ounce) can chopped tomatoes, with their liquid
1 clove garlic, mashed into a paste
1 quart low sodium chicken broth
1 teaspoon chopped cilantro
1/2 pound skinless, boneless chicken breasts, cut into small strips
1/2 teaspoon salt
2 carrots, chopped
2 teaspoons crumbled feta or grated Monterey Jack cheese (optional)
2 to 3 dried ancho chiles, stemmed
5 tortilla chips
Diced avocados (1/4 avocado)
Ground black pepper to taste
Lime wedges

Recipe Preparation

See Full Recipe at Whole Foods Market

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