Yields 6-8 Servings
2 boneless chicken breast or thighs, cooked and shredded (4 cups)
1 medium white onion, diced
4 cloves garlic, minced
2 chayotes, diced
8-10 guajillo peppers, stems and seeds removed
2 chile de arbol peppers, optional
2 bay leaves
1 tsp. cumin seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. oregano, crushed
Salt and fresh cracked pepper to taste
1 tablespoon Knorr chicken bouillon powder
1/2 cup finely crushed tortilla chips
6 cups chicken broth, low sodium
3 cups shredded lettuce
1 1/2 cups diced tomatoes
1/2 cup diced white onion
2 jalapenos, minced
1/2 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,1/2 tsp. of salt and a pinch of pepper. Cook for a two 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.