Name: Vegetable Soup with Chicken and Guajillo Chili
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 white onions, for the sauce; 1 clove garlic, for the sauce; 5 tomatoes, roasted, for the sauce; 4 guajillo chiles, cleaned and soaked, for the sauce; 1 tablespoon vegetable oil, for the soup; 1/4 cups celery, in slices, for the soup; 1 cup carrot, in half moons, for the soup; 1 cup button mushroom, in strips, for the soup; 1 cup broccoli, in florets, for the soup; 1/2 cups green beans, in thirds, for the soup; 1/2 cups ear corn, yellow corn, for the soup; 1 1/2 cups vegetable broth, for the soup; 1 cup chicken breast, cooked and shredded, for the soup; 1/4 cups fresh cilantro, in leaves, for the soup; pinches salt and pepper, for the soup; lime, for garnish; fresh cilantro, for garnish

Preparation

20 mins

10 mins

Low

For the sauce, blend the onion, garlic, tomato, and guajillo chili until smooth. Set aside. In a pot over medium heat, add oil, sauté the celery until it changes color, add the carrots, mushrooms, and broccoli. Pour in the sauce and incorporate the green beans, corn kernels, and vegetable broth; add the cooked chicken, cilantro, and season with salt and pepper; cook for 8 minutes. Set aside.