I’m not sure what is going on with the weather, but we are having an unseasonal amount of rain and grey skies. Today just felt like soup and biscuits. After a look into the freezer, I discovered some chicken stock, and chicken breast – perfect – I had lots of vegetables in the fridge so a hearty, warm soup was exactly what we needed.
6 – 8 cups chicken stock
3 chicken breasts, thinly sliced
1 tin (14 oz) tomato
1 dried ancho chile
1 dried guajillo chile
1 onion, minced
1 each red, green, yellow and orange pepper, roughly chopped
3 stalks celery, sliced
1 tsp ancho chile powder
1 tbsp regular chile powder
2 tbsp masa (corn flour)
Throw it all into a pot – leaving the ancho and guajillo chiles whole, and allow it to simmer – taste and adjust for seasoning – add a little salt and pepper. If you like it spicy add more chile.
To dress the soup up a bit, garnish with chives, avocado and fresh herbs.