Ancho & Pasilla Chili Soup

Offered by Chef Avery Hardin

(Serves 4)

Ingredients

1 large pasilla chili, dried and seeded

1 large ancho chili, dried and seeded

1 (15-ounce) can of fire-roasted tomatoes (we like Trader Joe’s)

2 tbs olive oil

1 medium onion, diced

4 garlic cloves, chopped

8 cups chicken stock (can substitute with vegetable stock)

Kosher salt

2 cups kale, roughly chopped

4 cups lima beans (any bean can be used)

1 lime, juiced

Procedure

Using metal tongs, toast the chilis in a dry sauté pan over medium heat until they’re soft and fragrant. Set aside and let cool before discarding seeds and stems. Roughly chop the chilis and place in a blender, along with the fire-roasted tomatoes in their juices, and set aside.

Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic. Be sure to stir constantly so the garlic doesn’t burn. Cook until soft and translucent, roughly 5-6 minutes. Remove from the heat.

Transfer the onion and garlic to the blender with the tomatoes and chilis. Puree all of the ingredients together until very smooth.

Return the soup pot to high heat. Add the pureed tomato chili mixture all at once. It should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially. It should resemble tomato paste.

Add the chicken stock, kale, and beans to the soup pot. Stir the soup so that all the ingredients combine thoroughly. Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally. Season with salt and fresh lime to taste, serve and enjoy.

*We paired this soup with a date & jalapeño grilled cheese sandwich.