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Chicken in Red Chile-Tomato Broth

Chilpachole de Pollo y Chayote
This soup of rich red chile broth with generous chunks of chicken and (a pear-shaped squash that is used similarly to summer squash), can make a meal when eaten with warm corn tortillas, to dip into the flavorful soup. Fresh lime juice is always added just before eating.
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Ingredients

Makes 4 to 6 servings

  • 6 cups canned fat-free reduced-sodium chicken broth
  • 6 skinless boneless chicken thighs
  • 1 medium chayote peeled and cut into 1-inch cubes
  • 4 large garlic cloves thinly sliced
  • 1 teaspoon salt or to taste
  • 8 guajillo chiles toasted and seeded
  • 4 ancho chiles toasted and seeded
  • 1 tablespoon olive oil or vegetable oil
  • 1 corn tortilla quartered
  • ½ medium white onion chopped
  • 4 plum tomatoes halved lengthwise
  • 1 tablespoon chopped epazote leaves or 1 teaspoon dried epazote
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • Lime wedges

Instructions

  • Put the chicken broth in a large saucepan.
  • Trim excess fat from the chicken, and cut into 1-inch pieces.
  • Add the chicken and the chayote to the broth.
  • Add half of the garlic and ½ teaspoon of the salt.
  • Bring to a boil; then reduce heat to low, cover and simmer until the chicken and chayote are tender, about 20 minutes.
  • Reserve in the pan off heat.
  • Meanwhile prepare the chiles.
  • Then, soak them in a bowl of hot water, 20 minutes.
  • While the chiles soak, heat the oil in a large nonstick skillet and fry the tortilla quarters until crisp and lightly browned on both sides.
  • Transfer to a blender.
  • In the same skillet, fry the onion stirring, 1 minute.
  • Add the remaining garlic, stirring, until onions and garlic start to brown about 3 minutes.
  • Add the remaining salt.
  • Transfer to the blender.
  • In the same skillet, cook the tomatoes on both sides until soft and the skins are charred in spots, about 5 minutes.
  • Transfer to the blender.
  • Drain the chiles, discarding the water, and add the chiles to the blender.
  • Add 1 cup of the chicken broth from cooking the chicken.
  • Blend as smoothly as possible.
  • (Blend in batches, if necessary.
  • )
  • Pour the chile purée through a strainer into the pan with the broth and chicken, pressing to extract most of the solids and juices.
  • Discard the debris.
  • Add the epazote and oregano to the broth.
  • Bring to a boil; then reduce heat to low, cover and simmer 15 minutes to blend the flavors.
  • Adjust seasoning.
  • Serve hot with lime wedges.
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Course Broth / Chicken
Cuisine Mexican