Yields 6 hearty servings or 8 as a starter
2 boneless chicken breasts, cooked and shredded, about 4 cups
1 medium white onion, diced
4 cloves garlic, minced
2 chayotes (aka “Mexican squash”), diced
10 guajillo peppers
2 chile de arbol peppers
2 bay leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon oregano
Salt and fresh cracked pepper
1 tablespoon Knorr chicken bouillon powder
½ cup finely crushed tortilla chips
6 cups low-sodium chicken broth
For the Garnish:
3 cups shredded lettuce
1 cup diced tomatoes
½ cup diced white onion
2 jalapeño peppers, minced
½ cup crumbled queso fresco
1. Remove the seeds and stems form the guajillo peppers. Transfer to a glass bowl with just enough water to cover. Cook in the microwave for 7 to 8 minutes, turning halfway through the cooking time. Remove from microwave, cover and set aside.
2. In a large soup pot, heat 2 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the chayote, garlic, chile de arbol, bay leaves, ½ teaspoon of salt and a pinch of pepper. Cook for 2 more minutes.
3. Drain the guajillo peppers and transfer them to the blender, add the Knorr chicken bouillon and 1 cup of water. Blend on high until smooth, set aside. Combine the coriander seeds, oregano, and cumin seeds and crush them using a mortar and pestle, set aside.
4. Add the chicken broth, cumin, coriander, oregano, chile guajillo sauce, crushed tortilla chips and the shredded chicken to soup pot, stir well to combine. Bring to a boil, taste for salt and pepper. Reduce the heat and cook for 35 to 40 minutes to slightly thicken the broth. Keep warm or serve right away with your favorite toppings and warm corn tortillas.