Comforting Mexicali Chili Soup

Four kinds of dried chiles, fresh corn, tomatoes, chicken, and lots of herbs and spices make this soup a warm, comforting Mexican-inspired meal.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 412 Calories

Ingredients

• 1 teaspoon unsweetened cocoa powder
• 1 tablespoon chili powder
• 1 pinch salt and pepper to taste
• 2 cups chopped cooked chicken
• 1 teaspoon cumin
• 1 teaspoon adobo sauce from chipotle peppers
• 1 (14 ounce) can diced tomatoes, undrained
• 1 teaspoon oregano
• 2 peppers dried guajillo chilies
• 2 peppers dried cascabel chiles
• 2 peppers dried chile de arbol pepper
• 1 dried California chile
• 2 (32 ounce) cartons Swanson® Unsalted Chicken Broth
• 2 small sweetpotato, (5")s sweet potatoes, peeled and diced
• 2 cups corn kernels, frozen or fresh
• 1 (14 ounce) can black beans, drained and rinsed

Recipe Instructions

Step 1

Place dried guajillo, cascabel, arbol, and California chiles and Swanson® 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.

Step 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.