Comforting Mexicali Chili Soup Recipe

Comforting Mexicali Chili Soup Recipe

  • 2 dried guajillo chilies
  • 2 dried cascabel chiles
  • 2 dried chile de arbol pepper
  • 1 dried California chile
  • 2 (32 ounce) cartons Swanson® Unsalted Chicken Broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon adobo sauce from chipotle peppers
  • salt and pepper to taste
  • 2 sweet potatoes, peeled and diced
  • 2 cups corn kernels, frozen or fresh
  • 2 cups chopped cooked chicken
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 (14 ounce) can black beans, drained and rinsed
  1. Place dried guajillo, cascabel, arbol, and California chiles and Swanson(R) Unsalted Chicken Broth in a large pot. Stir in chili powder, cumin, oregano, cocoa powder, adobo sauce, salt and pepper. Let mixture steep until the chiles soften, about 15 minutes. Discard the chiles.
  2. Place pot over medium-high heat. Add diced sweet potatoes. Bring to a simmer; cook at a low simmer until potatoes are tender, 15 to 20 minutes. Add corn, chicken diced tomatoes, and black beans. Bring back to a simmer; cook until piping hot and flavors are blended, 10 to 15 minutes.
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