Ingredients
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4 cups chicken broth
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4 dried guajillo chiles, stemmed and seeded
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4 dried ancho chiles, stemmed and seeded
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1 dried de árbol chile, stemmed and seeded (Optional)
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3 tablespoons canola oil, divided
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1 medium white onion, quartered, divided
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4 cloves garlic
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1 (14.5 ounce) can fire-roasted diced tomatoes
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2 tablespoons apple cider vinegar
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2 teaspoons kosher salt, divided
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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½ teaspoon ground black pepper
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¼ teaspoon ground cloves
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1 ½ pounds skinless, boneless chicken breasts
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1 bay leaf
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¼ cup crispy tortilla strips (Optional)
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2 tablespoons chopped fresh cilantro, or to taste
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6 lime wedges, for serving
Directions
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Gather all ingredients.
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Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
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Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes.
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Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes.
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Pour through a fine mesh strainer into a large bowl.
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Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side.
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Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
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Meanwhile, chop remaining onion quarter. Set aside.
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Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.
Nutrition Facts (per serving)
275 | Calories |
10g | Fat |
19g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 275 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 1g | 5% |
Cholesterol 70mg | 23% |
Sodium 1684mg | 73% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 5g | 16% |
Protein 30g | 59% |
Potassium 593mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.