Mexican-Style Chile and Chicken Soup

Preparation info

  • Makes

    1½ Quarts

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

This exact recipe does not exist in the Mexican repertoire, but the flavors and methods produce a robust soup that has the character of many of Mexico’s best soups and moles. Feel free to experiment with different dried chiles, as they each have their own delightful subtleties. If you get ahold of chilhuacle negro chiles—they look like wizened black bell peppers—use them. They are among the most flavorful and subtle of all the chiles.