Ingredients
2 T olive or neutral oil
2 medium carrots - peeled, chopped
1 medium yellow onion - peeled, chopped
2 t. cumin
16 oz. crushed tomatoes
3 cups low sodium chicken stock
1 large, dried guajillo pepper, stem removed
2 small dried chile de Arbol – optional (for added heat)
2 T chipotle pepper in sauce
1/3 cup cilantro, stems and leaves
1 lb boneless, skinless chicken breast
More chicken stock or water for a thin puree consistency.
Salt to taste

Garnish Options
Grilled corn, cut from the cob
Radishes, sliced
Serranoes or jalapeños – sliced
Avocados, diced
Cilantro
Queso fresco, crumbled
Pepitas
Fried corn tortillas strips

4 servings

Method
In 6-quart pot, add oil; heat to medium-low, sauté carrots and onion for 5 minutes or until softened. Add cumin, stir in to toast slight. Add tomatoes; cook for a few minutes. Add stock, dried chiles, chipotle with sauce and cilantro. Bring to boil; turn down heat to simmer, partially covered for 20 - 30 minutes. Allow to cool for an hour before adding to blender. Meanwhile you can prep your garnish items.

Using a blender, puree your cooled soup in batches (avoid filling blender, allow space at top). Refill same soup pot with the puree. Add more liquid (stock or water) to thin puree consistency. Heat to medium. Add chicken breasts; poach until cooked through about 20 minutes. Remove chicken and pull apart into shredded chunks; return to soup pot. Salt to taste. Simmer a few more minutes.

Ladle soup into bowls and garnish as you like.