Guajillo Pepper Chicken Soup

Ingredients

• 1 whole chicken, cut into pieces
• 2 liters of water
• 2 onions, chopped
• 4 cloves of garlic, minced
• 5 guajillo peppers, seeds removed
• 2 tortillas, cut into strips
• Salt to taste

Instructions

1. In a large pot, add the chicken pieces, water, one of the chopped onions, and salt. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the chicken is cooked.
2. Heat a dry skillet over medium heat while the chicken cooks. Add the guajillo peppers and toast them for about 2 minutes on each side or until they become fragrant. Remove from heat and let cool.
3. Once the peppers are cool, place them in a blender with the remaining onion and garlic. Blend until smooth.
4. When the chicken is cooked, remove it from the pot and let it cool. Strain the broth and return it to the pot.
5. Add the guajillo pepper mixture to the broth and simmer. Cook for about 15 minutes or until the flavors are well combined.
6. While the soup is simmering, shred the chicken and add it to the pot. Also, add the tortilla strips.
7. Cook for another 10 minutes or until the tortilla strips are soft. You can adjust the seasoning if necessary and serve hot.

Tip

Side Dish Suggestion

A great side dish for this soup would be a simple avocado salad. The creaminess of the avocado would balance out the heat from the guajillo pepper, and it’s a light, refreshing contrast to the hearty soup. Plus, avocado has a social share of 16.54%, making it a popular choice among consumers.

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