Mexican Chicken Soup with Ancho Chiles
Ingredients
- 2 dried ancho chiles, stemmed
- 1 quart low-sodium chicken broth
- 2 carrots, chopped
- 1 clove garlic, mashed into a paste
- 1 15- ounce can chopped tomatoes, with their liquid
- 1/2 Pound skinless, boneless chicken breasts, cut into small strips
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon chopped cilantro
- 2 Teaspoons rumbled feta or grated Monterey Jack cheese
- 5 tortilla chips
- Diced avocados
- Lime wedges
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