- 2 dried guajillo chilies
- 2 dried cascabel chiles
- 2 dried chile de arbol pepper
- 1 dried California chile
- 2 (32 ounce) cartons Swanson® Unsalted Chicken Broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon adobo sauce from chipotle peppers
- salt and pepper to taste
- 2 sweet potatoes, peeled and diced
- 2 cups corn kernels, frozen or fresh
- 2 cups chopped cooked chicken
- 1 (14 ounce) can diced tomatoes, undrained
- 1 (14 ounce) can black beans, drained and rinsed
- Place dried guajillo, cascabel, arbol, and California chiles and Swanson(R) Unsalted Chicken Broth in a large pot. Stir in chili powder, cumin, oregano, cocoa powder, adobo sauce, salt and pepper. Let mixture steep until the chiles soften, about 15 minutes. Discard the chiles.
- Place pot over medium-high heat. Add diced sweet potatoes. Bring to a simmer; cook at a low simmer until potatoes are tender, 15 to 20 minutes. Add corn, chicken diced tomatoes, and black beans. Bring back to a simmer; cook until piping hot and flavors are blended, 10 to 15 minutes.
04/10/2018
recipepes.com
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