Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.
2 lb boneless, skinless chicken thighs, trimmed and cubed
1 tsp dried oregano
1 1/4 tsp sea salt, divided + additional to taste
Ground black pepper, to taste
2 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
½ yellow onion, chopped
3 cloves garlic, chopped
¼ tsp ground cumin
1/8 tsp ground cloves
2 tbsp extra virgin olive oil
4-6 cups low-sodium chicken broth
1¾ cups cooked pinto beans
1¾ cups frozen and thawed corn
Optional garnishes: cubed avocado, sliced radishes, lime wedges and cilantro
Season chicken with oregano, ¾ tsp salt and black pepper. Set aside.
In a saucepan, place dried chiles and cover with water (at least 1 cup). Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until very soft.
To a blender, transfer chiles with ¾ cup liquid from saucepan and add onion, garlic, cumin, cloves and ½ tsp salt; purée until smooth.
In a large saucepan on medium, heat oil. Pour purée into pan and reduce to medium-low. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Add broth, beans, corn and chicken. Cover and simmer until chicken is tender and cooked through, about 10 minutes. Season with additional salt, as needed. Serve with suggested garnishes (if using).
The smokiness of dried chipotle chiles provides the perfect counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.
Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.
With a light sesame flavor and a surprising crunch, this soup is a staff favorite. Try topping with a drizzle of additional sriracha and sesame oil, or if you prefer to go sweet, try a drizzle of honey.