Comforting Mexicali Chili Soup
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Ingredients1 h servings 412 cals
Original recipe yields 4 servings
- 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.
- 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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Per Serving: 412 calories; 6.8 g fat; 54.4 g carbohydrates; 34.1 g protein; 52 mg cholesterol; 775 mg sodium. Full nutrition